Vegan West African Peanut Stew!
This Vegan West African Peanut Stew is so hearty and flavourful. It has quickly become one of my favourite meals. I based this recipe off of the classic flavours found in West African Peanut Stew, and used all wholesome plant-based ingredients.
This stew is a perfect balanced meal. The sweet potato and rice adds a good source of carbohydrates, while the peanuts and peanut butter add both healthy fats and plant-based protein. Your choice of kale, collard greens, or swiss chard adds a healthy serving of greens. The melted peanut butter adds the perfect creamy texture to this flavourful dish.
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For more hearty dinner recipes, try my Sweet Potato Lentil Soup, Creamy Chipotle Pasta, or Homemade Hamburger Helper.
Vegan West African Peanut Stew
Ingredients
- 2 teaspoons olive oil
- 4-6 cloves of garlic minced
- 1 medium onion diced
- 2 tablespoons fresh ginger minced
- 1-2 fresh jalapeños minced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 4 cups sweet potato peeled and cubed
- 3 cups fresh tomatoes diced
- One 400 ml can of coconut milk
- 3/4 cup natural peanut butter
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried coriander
- 3 cups collard greens kale, or swiss chard, chopped
- 3/4 cup unsalted peanuts
Instructions
- Heat olive oil in a large pot over low-medium heat. Add the garlic, onion, ginger, and jalapeños. Season with salt and pepper. Cook until soft, about 3-5 minutes.
- Add the sweet potato, tomatoes, coconut milk and natural peanut butter. Stir to combine. Season with cumin, red pepper flakes, and coriander. Simmer over low heat with the lid closed until the sweet potato is soft, about 23-25 minutes. Add the chopped greens about 5 minutes before the stew is finished cooking to allow the greens to wilt.
- Add the peanuts and stir to combine. Serve over your choice of cooked rice.
