Healthy recipe for 4 - 8 people, takes only 20 mins; recipe has potatoes, cannellini bean, coriander, chilli powder, cauliflower, rapeseed oil, ginger, red chilli, cumin seeds, ground coriander, chilli powder, leeks, red pepper, green pepper, chopped tomatoes, tomato puree, vegetable bouillon and peanut butter.
Spicy peanut pies
Course: Healthy
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Chopped Tomatoes: 400g can chopped tomatoes
- Chilli Powder: 1 tsp chilli powder
- Coriander: 3 tbsp chopped fresh coriander
- Red Pepper: 1 red pepper, deseeded and diced
- Red Chilli: 1 red chilli, seeded unless you like it very spicy
- Tomato Puree: 2 tbsp tomato puree
- Rapeseed Oil: 2 tsp rapeseed oil
- Ginger: 2 tbsp finely chopped ginger
- Cannellini Bean: 2 x 400g cans cannellini beans, drained
- Vegetable Bouillon: 2 tsp vegetable bouillon
- Green Pepper: 1 green pepper, deseeded and diced
- Cauliflower: 320g cauliflower, cut into small florets
- Cumin Seeds: 2 tbsp cumin seeds
- Ground Coriander: 2 tbsp ground coriander
- Peanut Butter: 85g chunky peanut butter (with no sugar or palm oil)
- Potatoes: 500g potatoes, peeled and chopped
- Leeks: 400g leeks, thickly sliced
Directions
- Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.
- Tip in the tomatoes and tomato puree with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.
- Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.
- For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.
- Bake one for 35 mins and chill the other for another day.It will keep for 3 days.Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.
