Make this hearty stew in just 25 minutes! The vegetables, kidney beans and tomatoes are enlivened with cumin, turmeric and chilli, then the peanut butter gives it a lovely creaminess and great flavour.
Add the onion and fry until translucent but not browned.
Add the garlic and ginger, and fry for a further minute.
Add the cauliflower, broccoli (if using frozen cauliflower and broccoli, run under warm water for a minute or two to thaw and then cut into bite sized pieces), carrots, spinach, stock, beans, tomatoes (break them up slightly with a spoon) and spices, then stir well to combine. Bring to boil then reduce the heat and and simmer 15 minutes or until the vegetable are cooked, stirring occasionally.
Add the peanut butter and stir well. Season with salt and pepper and cook for a further minute.
Serve garnished with spring onions, peanuts and parsley.