Vegan African Chicken Peanut Stew
Indulge in the bold and comforting flavors of this **Vegan African Chicken Peanut Stew**, a hearty plant-based take on the classic West African dish. Bursting with nutrient-rich ingredients like sweet potatoes, kale, and carrots, this one-pot marvel gets its signature creamy, nutty flavor from smooth peanut butter, balanced by the vibrant kick of warming spices like smoked paprika, cumin, and cayenne. Simmered in a savory tomato and vegetable broth, this stew is as nourishing as it is satisfying. Topped with crunchy roasted peanuts, fresh cilantro, and a squeeze of tangy lime, it’s a symphony of taste and texture. Ready in under an hour, this recipe is perfect for weeknight dinners or meal prep, serving up a cozy and protein-packed bowl that will please vegans and meat-lovers alike. Keywords: vegan peanut stew, African peanut stew, plant-based comfort food, hearty vegan dinner, West African-inspired recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, chopped
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrot, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 4 cups low-sodium vegetable broth
- 14 ounces diced tomatoes, with juice
- 0.5 cup creamy peanut butter
- 2 cups kale, chopped
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chopped roasted peanuts
- 0.25 cup fresh cilantro, chopped
- 2 for serving lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the red bell pepper, sweet potatoes, and carrots, stirring to combine.
Sprinkle the cumin, coriander, smoked paprika, and cayenne pepper over the vegetables, stirring to coat them evenly.
Pour in the vegetable broth and add the diced tomatoes with their juice.
Bring the mixture to a simmer, cover, and let it cook for about 20 minutes or until the vegetables are tender.
Reduce heat to low and ladle out a cup of the stew's broth into a separate bowl.
Whisk the peanut butter into the broth until smooth, then stir the mixture back into the pot.
Add the chopped kale to the stew and let it cook for another 5 minutes until the kale is wilted.
Season with salt and black pepper to taste.
Serve the stew hot, garnished with chopped roasted peanuts and fresh cilantro.
Serve with lime wedges on the side for an added zest.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 64.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 5834 mg | 124% | |
*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.
