I had a lot of little bits and bobs leftover from my veg box to use up: ends of red and green peppers, some small potatoes, a few small sweet potatoes, a courgette/zucchini, onion, tomato, and a couple of carrots. Rather than a minestrone, I decided to give a peanut stew a try, because I wanted something creamy and warming. For spices I was a bit of a heavy-handed on the fresh ginger, because I love ginger. I also used cinnamon, cumin, garlic, Aleppo pepper, fresh cilantro, and allspice. It is up to you what to use, but that is what appealed to me. Really, you can add any leftover proteins or pulses or greens you want, and I might add spinach next time (fresh or frozen). In any case, here is what I did.

Chop all the veg. Sauté a medium onion, thumb of chopped ginger, and a couple of cloves of garlic and sauté for 3 minutes. Add your dried spices. I added about a tsp each of my dried spices (cinnamon, cumin, garlic, Aleppo pepper, and allspice) and sauté for another minute. Then add peppers, carrot, courgette/zucchini, both kinds of potatoes, and chopped tomato and stir until lightly caramelised about 5-7 mins. Pulse cilantro stems and a big handful of peanuts in a mini food processor and pulse until it is in bits, add to pot and stir for another few minutes. Add 4 cups of stock or water to the pot and 3/4c of peanut butter. Stir and let simmer until potatoes are tender. Garnish with cilantro, season to taste, and serve over rice.