African Peanut Stew
this African Peanut Stew to hearty, delicious and filling. Full of healthy plant-based ingredients along with some delicious peanut butter, it is sure to please even the pickiest of eaters.
Course Dinner, Healthy, Lunch, Main Course, Stew
- 1 tbsp veggie broth or water
- 1 med onion, diced
- 1 tbsp ginger, fresh and minced
- 3 cloves garlic, minced or finely chopped
- 1/4-1/2 tea red pepper flakes, optional
- 2 cans chopped tomatoes, 14 oz each
- 1/4-1/2 cup creamy peanut butter
- 2 cups vegetable broth
- 1 lb sweet potato, chopped (approximately 1 large)
- 1 can kidney beans, drain and rinse
- 2 handfuls of chopped kale
- salt and pepper to taste, optional
- cilantro and lime for garnish
Heat 1 tbsp. of vegetable broth or water in a large pot and add the diced onion. Cook until translucent.
Next add the garlic and ginger and cook for an additional minute.
Add the red pepper flakes, tomatoes, and peanut butter. Stir until well combined.
Next add the vegetable broth and diced sweet potatoes and bring to a simmer. Allow to cook for 15-20 minutes until the sweet potatoes are soft but not mushy.
Add the kidney beans and kale and cook for an additional 5 minutes or until the kale is wilted. Taste and add salt or pepper if using.
Serve warm. Top with cilantro if desired. It is highly recommended to squeeze a small amount of fresh lime juice for each bowl.
Enjoy!
Recipe adapted from The Conscientious Eater - Vegan Peanut Stew
I use 1/4 c peanut butter to cut down on the fat and calories. For a heartier, creamier stew, use the full 1/2 c of peanut butter.
Experiment with the kale and use your preferred green. Keyword african stew, dairy free, hearty stew, oil free, peanut butter, SOS, vegan stew, wfpb