This Vegan African Peanut Stew is a rich, creamy dish with a deep peanut flavor, and velvety sweet potato texture. With chickpeas and greens for nutrients and freshness. This weeknight friendly dish is ready in 40 minutes.
I love all things peanut butter, so I jump at the chance to create (and eat!) a hearty peanut flavored stew.
This Vegan African Peanut Stew starts with a base of aromatics: onion, garlic, ginger, cumin, and cayenne. With a bright, slightly sweet flavor, and just a hint of spice.
The sweet potatoes are boiled to soft tenderness, and smashed on the side of the pot to create an ultra thick and creamy texture.
The sweet potatoes perfectly compliment the star: peanut butter. Which adds such a thick, velvety texture.
With tomatoes for another layer of flavor and a bit of acid. Leafy greens for freshness and nutrients. And chickpeas for a bit of extra protein and texture.
Every spoonful is comforting, nourishing, and packed with flavor.
Jump to:
Why I love this Vegan African Peanut Stew
- Dietary needs - this recipe is gluten-free, dairy-free, plant-based, oil-free, and refined sugar-free
- Quick and easy - this stew comes together in about 40 minutes, perfect for weeknight dinner
- Hearty, healthy dinner - nutrients from greens, sweet potatoes, and chickpeas make this stew incredibly nourishing. And the rich peanut butter makes the dish filling
Ingredient Notes & Substitutions
- Yellow Onion: you can also use a white or red onion if you want
- Garlic
- Ginger: fresh ginger is ideal for that bite of ginger flavor. But if you don't have fresh, a bit of dried ginger will work just fine
- Cumin
- Salt & Black Pepper
- Cayenne: this stew is not overly spicy, especially with the peanut butter and sweet potatoes to balance out the flavor. If you like spice, feel free to increase the cayenne
- Sweet Potatoes: This dish is best with sweet potatoes, but you could use yukon gold potatoes if you don't have sweet potatoes. I don't normally peel my sweet potatoes, but for this recipe you should peel them - we'll cook them super tender and then mash them to create an extra creamy texture. The peels will just get in the way.
- Vegetable Broth: I like to use broth instead of water to create a more flavorful stew. If you don't have vegetable broth or stock, you can use water.
- Crushed Tomatoes: crushed tomatoes add another layer of flavor and tang to the stew. Crushed is best because they are quite smooth. You can use diced if you can't find crushed.
- Peanut Butter: use a natural creamy peanut butter - you don't want the flavors of added oils or sugars to affect the final dish. If you like texture, feel free to use crunchy peanut butter
- Greens: I used lacinato kale. Feel free to use regular kale, collard greens, or spinach
- Chickpeas: or any other bean you prefer - black beans, kidney beans, or cannellini beans would all be great here. Or add my vegan chicken for tons of protein.
- To serve: peanuts, chopped parsley, rice, naan
Step-By-Step Instructions
Step 1. In a large pot or dutch oven, sauté the onion over medium heat for about 5 minutes, until translucent. Add a splash of vegetable broth if the onion starts to stick.
Step 2. Add the garlic, ginger, cumin, salt, cayenne, and pepper. Stir and cook 30 seconds.
Step 3. Add the potatoes, broth, tomatoes, and peanut butter. Bring to a boil, then simmer for 15 minutes, until the sweet potatoes are tender.
Step 4. Use the back of a spoon to mash some of the sweet potatoes against the side of the pot.
Step 5. Add the kale and chickpeas. Cook 5 minutes more, until the kale is soft.
Step 6. Remove from the heat and serve with a garnish of peanuts and chopped parsley.
FAQ & Expert Tips
Seitan chicken, tofu, tempeh, edamame, or store-bought vegan chicken or sausages are all great options!
Yes! There are no grains in this dish - nothing that contains gluten.
Store this dish in the fridge. It will last up to a week.
This stew is not overly spicy, especially with the peanut butter and sweet potatoes to balance out the flavor. If you like spice, feel free to increase the cayenne from ¼ teaspoon to to ⅜ or ½ teaspoon.
Recipe Prayer
Thank you God for creamy delicious peanut butter. Thank you for this stew that is a hearty and healthy meal. Amen.
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📖 Recipe
Vegan African Peanut Stew
Ingredients
- 1 Medium Yellow Onion diced
- 4 Cloves Garlic minced
- 1 1" Piece Ginger grated
- 1 Teaspoon Cumin
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Cayenne
- 1 ½ Pounds Sweet Potatoes (about 2 medium) peeled and cubed into ½" pieces
- 6 Cups Vegetable Broth
- 1 15 Ounce Can Crushed Tomatoes
- ¾ Cup Natural Creamy Peanut Butter if unsalted, add another ¼ teaspoon of salt
- 1 Bunch Lacinato Kale or Collard Greens leaves de-stemmed and chopped into bite sized pieces
- 1 15 Ounce Can Chickpeas drained and rinsed
- To serve: peanuts, chopped parsley, rice, naan
Instructions
- In a large pot or dutch oven, sauté the onion over medium heat for about 5 minutes, until translucent. Add a splash of vegetable broth if the onion starts to stick.
- Add the garlic, ginger, cumin, salt, cayenne, and pepper. Stir and cook 30 seconds.
- Add the potatoes, broth, tomatoes, and peanut butter. Bring to a boil, then simmer for 15 minutes, until the sweet potatoes are tender.
- Use the back of a spoon to mash some of the sweet potatoes against the side of the pot.
- Add the kale and chickpeas. Cook 5 minutes more, until the kale is soft.
- Remove from the heat and serve with a garnish of peanuts and chopped parsley.
Nutrition
Nutrition information is an estimate.
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