Description
This Hearty African Peanut Stew combines creamy peanut butter, sweet potatoes, and leafy greens simmered in coconut milk and vegetable broth for a rich, comforting dish with authentic West African flavors. Perfect for a nutritious, warming meal that’s both vegan and gluten-free.
Ingredients
Scale
Main Ingredients
- 1 cup creamy or chunky peanut butter
- 2 medium sweet potatoes, diced
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 cups fresh spinach or kale
- 2 tablespoons cooking oil (such as vegetable or olive oil)
Instructions
- Prepare the aromatics: Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onions and sauté them until translucent, which should take about 5 minutes. This step builds the flavorful base of the stew.
- Add spices and garlic: Stir in the minced garlic, ground cumin, and paprika. Cook everything together for about 1 minute until fragrant, releasing the spices’ aromas to deepen the flavor.
- Sauté sweet potatoes: Add the diced sweet potatoes to the pot and sauté for an additional 4 minutes, allowing them to start softening and absorb the spices.
- Add liquids and simmer: Pour in the vegetable broth and full-fat coconut milk. Bring the mixture to a gentle simmer, ensuring the sweet potatoes cook thoroughly and the flavors meld.
- Incorporate peanut butter: Stir in the peanut butter until fully combined, creating a creamy, nutty texture that characterizes this dish.
- Add greens: Add the fresh spinach or kale and cook until wilted, about 2 minutes. This adds freshness and color while boosting the nutritional profile.
- Adjust and serve: Taste the stew and adjust seasoning as needed. Serve the stew hot with rice or crusty bread for a complete, satisfying meal.
Notes
- Use either creamy or chunky peanut butter depending on your texture preference.
- For added protein, consider garnishing with roasted peanuts or a side of grilled tofu.
- Spinach wilts faster and has a milder flavor, while kale adds a heartier texture and slight bitterness.
- This stew can be stored refrigerated for up to 4 days and reheated gently on the stove.
- For a spicier version, add a pinch of cayenne pepper or chili flakes with the garlic and spices.
