African Potato and Collard Green Stew
Warm, hearty, and brimming with vibrant flavors, African Potato and Collard Green Stew is a wholesome comfort dish that brings together earthy spices and nutrient-packed ingredients. This one-pot vegetarian recipe features tender sweet and russet potatoes, velvety collard greens, and a creamy peanut butter-infused broth enriched with crushed tomatoes, ginger, and an aromatic blend of coriander, cumin, and turmeric. Perfect for chilly evenings, this stew is as nourishing as it is satisfying, with a hint of heat from paprika and red pepper flakes. Ready in about an hour and served best with a sprinkle of fresh cilantro, it’s a soul-soothing meal ideal for anyone craving a taste of African-inspired cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 3 medium sweet potatoes, peeled and diced
- 2 medium russet potatoes, peeled and diced
- 6 cups collard greens, stems removed and leaves chopped
- 4 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 3 tablespoons peanut butter (natural, unsweetened)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoons turmeric powder
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sweet potatoes and russet potatoes to the pot, stirring well to coat them in the aromatics.
Pour in the vegetable broth and crushed tomatoes, stirring to combine. Bring the mixture to a boil.
Reduce the heat to a simmer and add the ground coriander, cumin, turmeric, paprika, red pepper flakes, salt, and black pepper. Mix well.
Cover the pot and let the stew simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
In a small bowl, mix the peanut butter with a ladleful of the hot broth from the pot until smooth. Stir this mixture back into the stew.
Add the chopped collard greens to the pot, stirring to combine. Allow them to cook for another 5-7 minutes until wilted and tender.
Taste the stew and adjust seasoning with additional salt or pepper, if needed.
Ladle the stew into bowls and garnish with chopped fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 304.8 g | 111% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 57.2 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1441 mg | 111% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 7502 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
