Yields: 6 Servings


0/20 Ingredients
Adjust Servings
    Spice Paste
  • Stew


0/3 Instructions
  • 1. To make the spice paste, in a food processor combine onion, garlic, ginger, chili powder, coriander, turmeric, cumin, fenugreek and salt, pulsing until combined but still coarse.
  • 2. In a heavy saucepan over medium heat add avocado oil and when just smoldering, add paste stirring until lightly browned and fragrant about 5 minutes.
  • 3. To the paste, add tofu and tomato paste and stirring until well combined. Add beans, canned tomatoes plus juice, vegetable stock, ΒΌ cup peanut mixture and bring to boil. Add pasta and reduce heat to low and cook until pasta is al dente about 5 minutes. Add spinach and lemon juice cooking just until spinach wilts. Divide stew into 6 bowls and sprinkle with remaining peanut mixture, cilantro, scallions and red chili.