Description
This vegan West African Peanut Stew is thick, hearty, and bursting with bold flavors. Made in one pot and ready in about 30 minutes, it combines sweet potatoes, creamy peanut butter, and aromatic spices to create a comforting and nutritious meal that’s perfect for weeknights.
Ingredients
Base
- 1 tablespoon olive oil or 1/3 cup water (for water sauté)
- 1 large onion, diced
- 5 – 6 cloves garlic, minced
- 2 – 3 tablespoons ginger, grated
- 1 tablespoon ground coriander
- 1 – 2 chili peppers (jalapeno, serrano, scotch bonnet or habanero peppers), diced*
Main Ingredients
- 2 – 3 lbs. sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 can (15oz.) diced tomatoes, with juices
- 4 cups low-sodium vegetable broth or water (or combo)
- 3/4 cup natural peanut butter (creamy or smooth)
Finishing Touches
- 5 oz. fresh spinach, chopped if not using baby spinach**
- 2 small lemons, juice of
- Mineral salt & pepper, to taste
To Serve
- Fresh cilantro, chopped
- Peanuts, crushed or whole
- Dash of hot sauce (sriracha, Franks hot sauce or red pepper flakes), optional
- Grain of choice (rice, quinoa or couscous), optional
Instructions
- Sauté Aromatics: In a large pot, heat olive oil or water over medium heat. Add the diced onion, minced garlic, grated ginger, and diced chili peppers. Sauté for about 5 minutes, stirring frequently, until the onions become translucent and the ingredients are fragrant.
- Boil and Simmer: Add the peeled and cubed sweet potatoes, canned diced tomatoes with their juices, ground coriander, and the vegetable broth or water. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the sweet potatoes are fork tender.
- Add Final Ingredients: Turn off the heat and stir in the natural peanut butter until fully incorporated. Then add the fresh spinach and freshly squeezed lemon juice. The stew will thicken as it cools. Season with mineral salt and pepper to your taste.
- Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro, crushed or whole peanuts, and a dash of hot sauce if desired. Serve alongside your favorite grain such as rice, quinoa, or couscous for a complete meal.
Notes
- If you prefer to avoid oil, use water for the sauté step as an alternative to olive oil.
- Adjust the amount and type of chili peppers to control the heat level of the stew.
- Using baby spinach saves chopping time as it can be added whole.
- The soup thickens upon cooling; adjust the broth slightly if you prefer a thinner consistency.
- This stew pairs well with steamed grains like rice, quinoa, or couscous for a filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: African, Vegan
