You can do so much more with peanut butter than spreading it on your toast. Why not try it with browned pork mince, coated in a peanut butter sauce, tossed with silky onion, crunchy carrot, toasted peanuts & plump peas. Dished up with a creamy potato mash.
Peanut Pork Mince Stew
Peanut Pork Mince Stew
with buttery mashed potatoes
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrot
- NOMU Moroccan Rub
- Onion
- Onions
- Peanut Butter
- Peanuts
- Peas
- Pork Mince
- Potato
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES
Loosen the peanut butter with warm water in 10ml increments until drizzling consistency and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced carrots until lightly golden, 4-5 minutes.
PEANUT MOMENT
Add the mince to the pan, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and 150ml of water. Simmer until slightly thickening, 8-10 minutes. In the final 1-2 minutes, mix through the peas. Remove from the heat and season.
TIME TO EAT
Dish up the mash, side with the saucy peanut mince, and garnish with the toasted nuts.
Potato - 200g
Peanuts - 10g
Peanut Butter - 20ml
Onion - 1
Carrot - 120g
Pork Mince - 150g
NOMU Moroccan Rub - 10ml
Tomato Paste - 20ml
Peas - 50g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES
Loosen the peanut butter with warm water in 10ml increments until drizzling consistency and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced carrots until lightly golden, 4-5 minutes.
PEANUT MOMENT
Add the mince to the pan, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and 300ml of water. Simmer until slightly thickening, 8-10 minutes. In the final 1-2 minutes, mix through the peas. Remove from the heat and season.
TIME TO EAT
Dish up the mash, side with the saucy peanut mince, and garnish with the toasted nuts.
Potato - 400g
Peanuts - 20g
Peanut Butter - 40ml
Onion - 1
Carrot - 120g
Pork Mince - 300g
NOMU Moroccan Rub - 20ml
Tomato Paste - 40ml
Peas - 100g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES
Loosen the peanut butter with warm water in 10ml increments until drizzling consistency and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced carrots until lightly golden, 5-6 minutes.
PEANUT MOMENT
Add the mince to the pan, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and 450ml of water. Simmer until slightly thickening, 10-12 minutes. In the final 2-3 minutes, mix through the peas. Remove from the heat and season.
TIME TO EAT
Dish up the mash, side with the saucy peanut mince, and garnish with the toasted nuts.
Potato - 600g
Peanuts - 30g
Peanut Butter - 60ml
Onions - 2
Carrot - 240g
Pork Mince - 450g
NOMU Moroccan Rub - 30ml
Tomato Paste - 60ml
Peas - 150g
MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
NUTS
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES
Loosen the peanut butter with warm water in 10ml increments until drizzling consistency and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onions and the diced carrots until lightly golden, 5-6 minutes.
PEANUT MOMENT
Add the mince to the pan, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub, the tomato paste, and fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and 1L of water. Simmer until slightly thickening, 10-12 minutes. In the final 2-3 minutes, mix through the peas. Remove from the heat and season.
TIME TO EAT
Dish up the mash, side with the saucy peanut mince, and garnish with the toasted nuts.
Potato - 800g
Peanuts - 40g
Peanut Butter - 80ml
Onions - 2
Carrot - 240g
Pork Mince - 600g
NOMU Moroccan Rub - 40ml
Tomato Paste - 80ml
Peas - 200g
Woolies Products in this dish
