15 mins active prep time, 4 servings

This is soul food in a bowl. It's creamy and rich with a subtle heat. Chard adds a pretty array of colours to the stew, but if you don’t have any available, you can substitute it for Swiss chard or spring greens. Don’t leave out the coriander topping at the end, as this lifts the stew with its fresh flavour. This is one of my favourite foods to eat on a cold, autumn day, while wearing a cosy, knitted jumper.

This recipe is from '15 minute vegan' by Katy Beskow, published by Hardie Grant Books, $29.99.

See full recipe at cooked.com.au

Photography © Dan Jones


Note: This meal includes a few pantry item spices. If you don't have them at home, add them to your cart from your favourite spice store online.

Ingredients & quantities (included in delivery)

- 100g Silverbeet (swiss chard), roughly chopped
- 1 onion, roughly chopped
- 3 garlic cloves, crushed
- 400g can chopped tomatoes
- 4 rounded tablespoons crunchy peanut butter
- 240g can red kidney beans, rinsed and drained
- 1 tablespoon light soy sauce
- generous handful fresh coriander, roughly chopped

Ingredients (pantry items)

- 1 tablespoon sunflower oil
- pinch sea salt
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce

(You can remove any ingredients you already have below)

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.