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West African Peanut Stew

Vegan West African Peanut Stew

Laura Brining
Hearty west african peanut stew served over rice
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

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.