$6.38 RECIPE / $1.06 SERVING
I’d seen recipes for Peanut Stew and all of its various versions all over the internet for years before I finally tried it, and I’m just blaming myself now for not trying it sooner.
This stew is absolutely DE-LIC-OUS!! It was inspired by many peanut-based stews created in West Africa. This delectable tomato-peanut stew is certainly a meal in a bowl. This delectable stew will win you over!
WHAT EXACTLY IS PEANUT STEW?
This delectable stew is based on a variety of peanut stews popular in West African countries. The stew’s recipe and nomenclature vary by location, with names including groundnut stew, manage, and Tomoda being a few examples.
A tomato broth made thick and creamy with peanut butter and seasoned with loads of delectable spices is the common thread that runs through all of these regional recipes.
The aromas and flavors are simply amazing. While most variations of this meal contain chicken, I substituted a few ingredients to make it vegan, and I assure you, you won’t miss the meat.
In this Vegan Peanut Stew, I adore the texture and flavor of collard greens, but I’ve seen versions with kale, spinach, mustard greens, or any hearty greens you choose.
To get the most out of the peanut flavor, use either chunky or smooth peanut butter, but make sure it’s the natural kind with no added sugar.
VEGAN PEANUT STEW SERVING GUIDELINES
Brown rice is my go-to carb for this dish because of its somewhat nutty flavor and added texture, so I toss a handful into my stew bowl. It can, however, be served without rice or with dipping bread (perhaps naan).
I also like my stew to be a little spicy, so I spray a little sriracha on top, despite the fact that this is entirely mixing cultures. Fusion is my jam!
PREPARE MEALS AHEAD OF TIME OR FREEZE THEM!
Both in the refrigerator and the freezer, this recipe holds up beautifully. I prefer to fill my bowls to the brim with rice and other ingredients, then store them in the fridge for a few days or freeze them for longer storage.
VEGAN PEANUT STEW
- 1 Tbsp. olive oil ($0.16)
- 4 cloves of garlic ($0.32)
- 1 Tbsp grated fresh ginger ($0.30)
- 1 sweet potato (about 1 lb.) ($1.47)
- 1 medium onion ($0.21)
- 1 tsp cumin ($0.10)
- 1/4 tsp crushed red pepper ($0.02)
- 1 6oz. can tomato paste ($0.45)
- 1/2 cup natural-style peanut butter ($0.55)
- 6 cups vegetable broth ($0.78)
- 1/2 bunch collard greens (4-6 cups chopped) ($0.99)
- 1/4 bunch cilantro ($0.25)
- 4.5 cups cooked brown rice ($0.53)
- 1/3 cup chopped peanuts ($0.16)
- Using a tiny holed cheese grater, peel and grate the ginger. Garlic should be minced, and onion should be diced. In a large pot with the olive oil, sauté the onion, ginger, and garlic for 2-3 minutes, or until the onion is tender and translucent.
- Peel and dice the sweet potato into 1/2-inch cubes while the onion, ginger, and garlic are sautéing. Continue to sauté the sweet potato cubes, cumin, and red pepper in the pot for another 5 minutes.
- In a large pot, combine the tomato paste, peanut butter, and vegetable broth. Stir the peanut butter and tomato paste into the broth until they are mostly dissolved. Turn the heat to high and cover the saucepan with a lid. Allow for the stew to a boil. When it comes to a boil, reduce the heat to medium-low and cook for 15-20 minutes, or until the sweet potatoes are very soft.
- Prepare the collard greens while the soup is boiling. Remove each stem with a sharp knife (cut along the side of each stem), then stack and cut the leaves into 1/2-inch broad strips. Rinse the chopped collard greens thoroughly in a colander.
- Stir in the collard greens after the stew has simmered for 15-20 minutes and the sweet potatoes are very tender. Allow the stew to continue to simmer for another 5 minutes, then begin smashing the sweet potatoes against the pot’s side to help thicken the stew.
- Finally, give the stew a taste and season it with salt or red pepper, if preferred. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and, if preferred, a drizzle of sriracha.
- Serving: 1.5 Cups
- Calories: 467.9 kcal
- Carbohydrates: 63.43 g
- Protein: 14.7 g
- Fat: 19.62 g
- Sodium: 1341.67 mg
- Fiber: 9.45 g
STEP-BY-STEP METHODS FOR MAKING PEANUT STEW
- 1 onion diced, 4 garlic cloves minced, 1 tablespoon fresh ginger grated In a large soup pot, combine the onion, garlic, and ginger with 1 tablespoon olive oil and cook for 2-3 minutes, or until the onions are tender and translucent.
- Peel and dice one sweet potato (approximately 1 pound) into 1/2-inch cubes while the onion, garlic, and ginger are sautéing. Add the sweet potato cubes, 1 tsp cumin, and 1/4 tsp red pepper flakes to the pot. Cook for another 5 minutes on medium-high heat.
- In a large pot, combine 1/2 cup natural-style peanut butter, one 6 oz. can of tomato paste, and 6 cups vegetable broth. Stir in the peanut butter and tomato paste until they’re mostly dissolved (it will look a little weird and grainy at this point). Cover the pot with a lid, increase the heat to high, and bring the stew to a boil. Once it has to a boil, reduce the heat to medium-low and cook for 15-20 minutes, or until the sweet potatoes are very soft and mashable.
- Prepare the collard greens while the stew is cooking. To remove the stems, run a sharp knife down the side of each one.
- Stack the leaves and cut them into 1/2-inch broad strips crosswise. Rinse the sliced collard greens thoroughly in a strainer (they tend to be very sandy).
- Add the rinsed collard greens after the stew has simmered for 15-20 minutes and the sweet potatoes are very tender. Stir them into the simmering stew and cook for another 5 minutes.
- To thicken the stew, smash some of the sweet potatoes against the pot’s side using a large spoon. Taste the peanut stew again and season with more salt or red pepper flakes, if desired.
- To serve, ladle about 1.5 cups of vegan peanut stew into a bowl, top with 3/4 cup cooked brown rice, a tablespoon or so of chopped peanuts, a light sprinkling of cilantro, and a drizzle of sriracha (if desired). Enjoy!