4 cups vegetable broth
2 cups water
1 medium onion
2 Tbsp fresh ginger -grated
4 cloves garlic -grated (Te Mahanga)
1 bunch kale -cut fine (Ettrick Gardens)
¾ cup chunky peanut butter (Bay Road)
½ cup tomato paste
Sriracha for seasoning
Ground black pepper
¼ cup cut peanuts -roughly cut
1 cup brown rice
Pour broth and water into a large heavy saucepan, bring to the boil. Add onion, ginger, garlic, and salt. Cook for 20 minutes on medium. Use a medium size heat proof bowl mix peanut butter and tomato paste, then transfer 1-2 cups of the stock and mix until smooth. Pour peanut mixture back into the pot and mix well. Stir in the kale and season with sriracha (or a hot sauce of your choice) and ground black pepper. Simmer for around 15 minutes on low-medium heat. Cook the brown rice, as a pre packet, season with 1 tsp of olive salt and a splash of olive oil. Serve over brown rice and sprinkle with fresh chopped peanuts.
Recipe by: Amy Dougherty
