This Vegan Peanut Stew is a comforting, nutrient-dense meal that delivers both flavor and nourishment in every bite.
Featuring a rich, creamy peanut and tomato base, it strikes the perfect balance between savory, nutty, and slightly spicy notes.
Packed with plant-based protein from peanut butter and healthy fats that support heart health, this stew is both satisfying and wholesome.
Sweet potatoes provide complex carbohydrates and a hefty dose of fiber, keeping you full longer while aiding digestion.
Collard greens bring a boost of vitamins A, C, and K, making this a nutrient powerhouse in one pot.
At under an hour to prepare, this recipe is ideal for busy weeknights or meal prepping for the week ahead.
It pairs perfectly with rice for a hearty, comforting dish that’s fully plant-based, low in saturated fat, and brimming with flavor, making it a go-to option for health-conscious eaters.
Must-Have Tools for Perfect Results
Dutch Oven
Essential for even cooking and simmering, the heavy bottom retains heat beautifully, ensuring your stew develops deep, rich flavors. A long-lasting kitchen investment for soups, stews, and braises.
Chef’s Knife
The key to effortlessly chopping onions, sweet potatoes, and collard greens with precision. A high-quality chef’s knife speeds up prep time and improves safety in the kitchen.
Liquid Measuring Cup
Accurately measures broth and other liquids, preventing a watery or overly thick stew. A must-have for baking, sauces, and everyday cooking precision.
White Cutting Boards
Keeps your workspace clean and organized, preventing cross-contamination while providing a safe, stable surface for chopping vegetables.
small-Holed Grater
Perfect for grating fresh ginger, releasing maximum flavor. Beyond this recipe, it’s a handy tool for zesting citrus and grating garlic or cheese.
West African Peanut Stew
Ingredients
Equipment
Method
- Build the Flavor Base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add minced garlic, grated ginger, and chopped onion. Sauté for 2–3 minutes, stirring often, until the onion turns soft and fragrant, creating a flavorful foundation for the stew.
- Cook the Sweet Potatoes and Spices: Toss in the diced sweet potato, ground cumin, and crushed red pepper flakes. Stir well to coat the potatoes in spices, allowing them to slightly caramelize for about 5 minutes, deepening their natural sweetness.
- Blend the Peanut-Tomato Broth: Add tomato paste, peanut butter, and vegetable broth to the pot. Whisk or stir until the peanut butter and tomato paste dissolve completely, forming a rich, creamy broth. Increase heat to high and bring to a gentle boil.
- Simmer Until Tender: Once boiling, reduce heat to medium-low. Cover and let the stew simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and beginning to break down.
- Prepare the Collard Greens: While the stew simmers, rinse the collard greens thoroughly. Remove tough stems and slice the leaves into thin strips. This ensures they cook quickly while retaining their bright color and nutrients.
- Finish the Stew: Stir the collard greens into the pot and let them wilt for about 5 minutes. Using the back of a spoon, gently mash some of the sweet potato chunks against the side of the pot to naturally thicken the stew without additional thickeners.
- Taste and Serve: Adjust seasoning with extra red pepper flakes or a pinch of salt if desired. Serve warm over cooked brown rice, topped with chopped peanuts, fresh cilantro, and a drizzle of sriracha for a vibrant, hearty meal.
Notes
Chef’s Secrets for a Flavorful Stew
The key to making this Vegan Peanut Stew truly unforgettable lies in layering flavors right from the start.
Always sauté your aromatics—garlic, ginger, and onion—until they’re fragrant and lightly golden, as this builds a rich, savory foundation for the entire dish.
Use natural, unsweetened peanut butter to avoid excess sugar and oil that can overpower the stew.
When adding the vegetable broth, stir slowly to fully incorporate the peanut butter and tomato paste, ensuring a smooth, velvety consistency.
Don’t rush the simmering process—allowing the sweet potatoes to cook slowly releases their natural starches, thickening the stew naturally.
For an extra depth of flavor, toast the peanuts for garnish just before serving to bring out their nutty aroma.
Serving Suggestions for Best Enjoyment
This hearty stew pairs wonderfully with cooked brown rice, but you can also serve it over fluffy quinoa or couscous for a wholesome twist.
A side of warm naan bread or crusty artisan bread is perfect for soaking up the flavorful peanut-tomato sauce.
For added freshness, top each serving with chopped cilantro, lime wedges, or even a dollop of coconut yogurt for a creamy, tangy balance.
If you prefer extra heat, a drizzle of sriracha or a sprinkle of chili flakes elevates the dish. Serve it as a standalone meal or alongside a crisp cucumber salad to complement the richness of the stew.
Storage Tips for Maximum Freshness
This stew is meal-prep friendly and tastes even better the next day as the flavors continue to develop.
Allow the stew to cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months.
When freezing, portion the stew into individual servings for easy, grab-and-reheat meals.
To reheat, warm it gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the consistency if needed.
Avoid repeated reheating to preserve texture and flavor.
Frequently Asked Questions About This Stew
1. Can I substitute peanut butter with another nut butter?
Yes, almond or cashew butter can be used, but the flavor will be slightly different. Opt for unsweetened varieties for the best results.
2. Is this recipe gluten-free?
Absolutely! The stew itself is naturally gluten-free. Just ensure you serve it with gluten-free sides like rice or quinoa.
3. Can I make this stew in a slow cooker?
Yes, simply sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Add collard greens during the last 15 minutes.
4. How can I make this stew spicier?
Increase the crushed red pepper flakes or stir in fresh chopped chili peppers. A spoonful of chili paste can also bring a bold, fiery kick.
5. What can I use instead of collard greens?
Kale, Swiss chard, or even spinach are great substitutes. If using spinach, add it just before serving to prevent overcooking.
This recipe has been adapted and simplified from the original version by budgetbytes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.