Peanut Stew
Savor the rich and comforting flavors of Peanut Stew, a hearty, plant-based dish inspired by West African cuisine. This vibrant one-pot recipe blends creamy peanut butter, tender sweet potatoes, and fresh spinach in a luscious tomato-based broth seasoned with warm spices like cumin and paprika. With its balance of sweet, savory, and slightly spicy notes, this stew is perfect for cozy dinners or meal prep. Ready in under an hour and garnished with fresh cilantro and roasted peanuts for added crunch and brightness, it pairs beautifully with rice or bread. Packed with wholesome ingredients and vibrant flavors, this peanut butter stew is a nourishing twist on global comfort food. Keywords: Peanut Stew, West African-inspired, peanut butter recipes, plant-based stew, hearty dinner ideas, vegan one-pot recipe.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 large sweet potato, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 15-ounce can diced tomatoes, canned
- 4 cups vegetable broth
- 0.5 cup creamy peanut butter
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 3 cups spinach, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 tablespoons roasted peanuts, chopped (for garnish)
- 2 cups cooked rice or bread (optional, for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the tomato paste, ground cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Stir in the sweet potatoes, carrots, canned diced tomatoes, and vegetable broth. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the vegetables are tender.
In a small bowl, mix the creamy peanut butter with a ladle of the hot broth from the pot until smooth.
Stir the peanut butter mixture back into the pot and mix well. Let it simmer uncovered for another 10 minutes.
Add the chopped spinach to the stew and cook for 2-3 minutes until wilted.
Season the stew with salt and black pepper to taste.
Serve the peanut stew warm, garnished with chopped cilantro and roasted peanuts.
Optional: Serve with cooked rice or bread on the side.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 56.2 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6170 mg | 131% | |
*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.
