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Vegan African Peanut Stew Recipe

Vegan African Peanut Stew

This hearty, nourishing Vegan African Peanut Stew is inspired by West African cuisine. It brings together creamy peanut butter, tomatoes, sweet potatoes, and warming spices for a dish that's both comforting and packed with plant-based protein. Perfect for chilly days, it's great served with rice or flatbread.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1-2 teaspoons mild curry powder To taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper Optional, for heat
  • 2 medium sweet potatoes, peeled and diced (about 500g)
  • 1 large carrot, sliced (about 100g)
  • 1 large red bell pepper, diced
  • 1 can (400g/14oz) diced tomatoes
  • 3/4 cup (180g) natural peanut butter Unsweetened
  • 1 liter (4 cups) vegetable broth
  • 1 can (400g/14oz) chickpeas, drained and rinsed
  • 100 grams (about 4 cups) chopped spinach or kale
  • Salt and black pepper To taste
  • Juice of 1/2 lime

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups and spoons

Method
 

  1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  2. Stir in the garlic and ginger, cook for another minute until fragrant.
  3. Sprinkle in the curry powder, cumin, smoked paprika, and cayenne pepper. Stir for 30 seconds to toast the spices.
  4. Add the diced sweet potatoes, carrot, and red bell pepper. Stir to combine with the aromatics and spices.
  5. Pour in the diced tomatoes with their juices and the vegetable broth. Bring to a gentle boil, then reduce to a simmer.
  6. Whisk in the peanut butter until well incorporated. Simmer uncovered for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender.
  7. Add the chickpeas and spinach (or kale). Simmer for an additional 5-7 minutes until the greens are wilted and chickpeas are heated through.
  8. Squeeze in lime juice. Season with salt and black pepper to taste.
  9. Ladle into bowls and garnish with roasted peanuts and fresh cilantro if desired. Serve hot with rice or flatbread.

Notes

Adjust the spices based on your heat preference.
If you prefer a thicker stew, simmer uncovered for a bit longer, or use a potato masher to break down some of the sweet potato.
This stew keeps well in the refrigerator for up to 4 days and is freezer friendly for up to 2 months.
Feel free to substitute spinach with kale or collard greens.