Coconut milk curry pumpkin peanut butter stew

Ingredients for 4 servings:

• 1 onion(s)
• ½ bunch parsley
• 1 large carrot(s)
• 1 small celery
• 1 small Hokkaido pumpkin(s)
• 4 large potatoes
• 200 g tofu, smoked tofu if desired
• 3 tbsp oil or coconut oil
• 1 can chickpeas, soaked
• 1 ½ liters of boiling water
• 1 tsp, heaped vegetable broth, instant
• 1 can coconut milk
• 4 tbsp peanut butter
• ½ tsp curry powder, optional
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

delicious vegan stew for cold winter days

First, chop the onions and parsley, then chop the carrot and celery into very small pieces. Peel the potatoes and cut them into 1cm cubes, just like the pumpkin. Cut the tofu into 1/2cm pieces. Heat a pan on the stovetop, then add 1 tablespoon of oil or coconut fat and immediately add the tofu pieces. Fry for about 5 minutes over medium heat until browned. Then set aside. Add the remaining 2 tablespoons of oil or coconut fat to the still-warm pan and sauté the onions over medium heat. After about 1-2 minutes, add the parsley, carrot, and celery pieces, and sauté for at least 10 minutes. Transfer everything to a large pot and add the potato and pumpkin pieces. Then fill with boiling water. Stir in the vegetable stock powder. Simmer everything over medium heat for 15 minutes. Stir in the chickpeas (preferably with the canned juice), peanut butter, and coconut milk. Season with curry, salt, and pepper. Bring to a boil briefly and stir in the tofu. Note: This stew also cooks well in large batches, ideal for large groups. Leftovers can be frozen.