Kare-Kareng Gulay (Vegetable Peanut Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 300 g firm tofu, cubed
- 4 tbsp peanut butter
- 200 g fine green beans, trimmed
- 1 aubergine, cut into chunks
- 2 carrots, sliced
- 1 onion, sliced
- 4 garlic cloves
- 500 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 18.2 g
- Carbohydrate
- 13.1 g
- of which sugars
- 8.4 g
- Fat
- 21.6 g
- of which saturates
- 3.2 g
- Fibre
- 6.7 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion and garlic for 4-5 minutes until soft.
- 2
Stir in the peanut butter and vegetable stock until smooth.
- 3
Add the tofu, carrots and aubergine and simmer for 12 minutes.
- 4
Add the green beans and simmer for a final 6-7 minutes until all the vegetables are tender.
- 5
Season with a little salt and serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.