I had seen recipes for Peanut Stew and all of it’s many variations around the internet for years before I finally gave it a try, and I’m only kicking myself for not trying it sooner. This stew, inspired by several peanut based stews made in West Africa, is seriously DE-LIC-OUS!! This rich and creamy tomato-peanut stew is so incredibly flavorful, super comforting, and is truly a meal in a bowl. You’re going to love this flavorful stew!
What is Peanut Stew?
This delicious stew is inspired by the many versions of peanut stew made in several countries across West Africa. The recipe and names for the stew vary from region to region, some of the names being: groundnut stew, maafe, or domoda, to name a few. The common thread between these regional recipes is a tomato broth made rich and creamy with peanut butter, and seasoned with plenty of delicious spices. The flavors are simply incredible. While most versions of this dish are made with chicken, I made a few subs to make it vegan, but I promise you won’t even miss the meat.
Substitutions
I love the texture and flavor of the collard greens in this Vegan Peanut Stew, but I’ve seen versions using all sorts of different greens, so feel free to substitute with kale, spinach, mustard greens, or whatever hearty greens you prefer.
Either chunky or smooth peanut butter will work here, but make sure it’s natural style, with no added sugar, to maximize the peanut flavor.
How to Serve Vegan Peanut Stew
Brown rice is my carb of choice to go with this dish because of it’s slightly nutty flavor and extra texture, so I like to scoop a bit straight into my bowl of stew. That being said, it can certainly be served without rice as well, or even with some bread (maybe some naan) for dipping. I also like my stew a bit spicy, so I like to top it off with a little drizzle of sriracha, even though that’s totally mixing and matching cultures. :) I’m all about fusion!
Meal Prep or Freeze for Later!
This recipe holds up really well both in the refrigerator or freezer. I like to pack up my bowls with rice and everything, then refrigerate for a few days or freeze for longer term storage.
Vegan Peanut Stew
Servings 6 1.5 cups eachIngredients
- 1 Tbsp olive oil ($0.16)
- 4 cloves 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)
Optional Garnishes
- 1/4 bunch cilantro ($0.25)
- 4.5 cups cooked brown rice ($0.53)
- 1/3 cup chopped peanuts ($0.16)
Instructions
- Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
- While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
- Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
- While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
- Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
- Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired.
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Nutrition
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How to Make Peanut Stew – Step by Step Photos
Dice one onion, mince four cloves of garlic, and grate about 1 Tbsp fresh ginger. Add the onion, garlic, and ginger to a large soup pot along with 1 Tbsp olive oil, and sauté over medium heat for 2-3 minutes, or until the onions are soft and translucent.
While the onion, garlic, and ginger are sautéing, peel and dice one sweet potato (about 1 lb.) into 1/2-inch cubes. Add the sweet potato cubes to the pot along with 1 tsp cumin and 1/4 tsp red pepper flakes. Continue to sauté for about 5 minutes.
Add 1/2 cup natural-style peanut butter, one 6oz. can of tomato paste, and 6 cups of vegetable broth to the pot. Stir until the peanut butter and tomato paste are mostly dissolved into the broth (it will look a little weird and grainy at this point). Place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once boiling, turn it down to medium-low and let it simmer for 15-20 minutes, or until the sweet potatoes are very soft and mashable.
While the stew is simmering, prepare the collard greens. Run a sharp knife down the side of each stem to remove the stems.
Stack the leaves and slice cross-wise into 1/2-inch wide strips. Place the sliced collard greens in a colander and rinse very well (they tend to be very sandy).
Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, add the rinsed collard greens. Stir them into the hot stew and let them simmer for about 5 minutes more.
Use a large spoon to smash some of the sweet potatoes against the side of the pot to help thicken the stew. Give the peanut stew one last taste and add more salt or red pepper flakes, if desired.
To serve the Vegan Peanut Stew, ladle about 1.5 cups of stew into a bowl, top with 3/4 cup cooked brown rice, a tablespoon or so of chopped peanuts, a light sprinkle of cilantro, and a drizzle of sriracha (if desired). Enjoy!
All I can say is YUM…this dish took me on a ride of incredible textures and flavors. Highly recommend making this one. I substituted farro for the brown rice because it has a nice nutty flavor and I added avocado. My only tiny critique is that the prep time is a bit longer than stated (probably more like an hour)…but so worth it for this dish.
I have made this a few times with some variations and it is always delicious! I use less broth for a thicker stew. I usually add carrots, and a couple diced tomatoes if I have fresh. I’ve made it with different greens (collards, mustard greens, cabbage), and all have gone surprisingly well with the peanut flavor. Leftovers go in Mason jars for work lunches. Thank you for this wonderful and forgiving recipe!
I love this recipe! Definitely serve it over brown rice! I prefer to cut my collards down further into squares, but that’s just me!
We’ve always loved this recipe! Recently took the advice to add brown rice, and that took it to a whole new level! I love the addition of a little chewy texture. We swapped fresh greens for frozen, as a convenience factor. They wilt down while cooking anyway.
This was great. Made it exactly and highly enjoyed! Will make again with whatever leafy greens I have around. I liked the sriracha with it!
Delicious! I cooked the onion alone for a couple minutes before adding the ginger and garlic and substituted 1/3 head of cabbage for collard greens, but otherwise followed the recipe.
Really great vegan stew. The brown rice was a nice touch.
Happy to have found another vegan food that my husband likes. Made it with half a head of cabbage. Not as authentic, but easier to prep than collards. Increased the peanut butter to 3/4 cups. My sweet potatoes were only 1/2 lb each, so I used two. Served it with brown rice and ground peanuts.
I’ve had this in Senegal with cabbage.
I’ve made this twice now and love it!! First time I used brown rice – yum! Second time I poured it over quinoa – so yummy!! I agree with a little more heat. Overall delicious, warming and filling. Thank you!
This is the most amazing peanut stew recipe. I made it for a potluck at work; they were a dozen other potluck dishes and this one was everyone’s favorite!!
I did add more a bit more cumin, red pepper and a can of tomatoes with chilies.
Thanks Beth:)
I made this last night and it was SO GOOD! I’m so excited for leftovers, more excited than I’ve ever been. Sharing this with everyone I know ❤️
This is delicious. I add fire roasted tomatoes and black beans. Only complaint is it doesn’t make enough. Doubling recipe next time. So good!
Is the cumin ground or seeds?
ground :)
I have made a lot of the recipes on your site, and this is my favorite!! I have never experienced this flavor combination before and I can’t get enough. So satisfying and filling. I also love that it is vegan.
Followed the recipe exactly with the substitution of kale instead of collard greens to use up the produce I had on hand. I can’t describe how simple and delicious this stew is. Amazing!!!!!!
Served as suggested with rice, cilantro, chopped nuts and sriracha. My husband asked me to please print this one out to make again. Thank you!!
I can’t find collard greens where I live, so I use spinach and then serve it with the Easy Roasted Brussel Sprouts. Love this so much, especially with buckwheat! Thanks, Beth!