This take on Vegan West African Peanut Stew is rich, flavorful, and nutrient-packed. It’s a simple one-pot dish that takes just a little over 30 minutes to prepare! We’ve made this dish a number of times, and it has become a new favorite.
West African Peanut Stew [Vegan]
- 2 tablespoons neutral-flavored oil (we used avocado oil)
- 1 (15-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can coconut milk
- 5 garlic cloves, minced
- 1 onion, chopped
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 1 vegan chicken bouillon cube
- 1 tablespoon curry powder
- 1 tablespoon white vinegar
- 2 cups collard greens, rinsed well and sliced thinly, (or substitute chopped kale)
- 1 habanero pepper, minced (or leave whole if you’re sensitive to heat)
- 1 (15-oz) can chickpeas
- 1/4 cup smooth peanut butter
- 1/2 cup peanuts, roughly chopped (plus more to garnish)
- 2 medium sweet potatoes, diced
- 3 carrots, chopped
- 1 teaspoon smoked paprika
- Salt & freshly cracked black pepper, to taste
- Cilantro, to garnish
- Steamed rice, to serve
- Heat the oil in a large soup pot over medium heat and add the onion and ginger. Sprinkle with a pinch of salt to draw out the water. Cook until onion is golden brown.
- Add garlic, habanero, curry powder, and smoked paprika. Cook until fragrant.
- Add sweet potatoes and cook 5 minutes. Add carrots and cook 1 minute.
- Add tomatoes, coconut milk, broth, bouillon cube, collard greens, and peanuts. Bring to a boil and reduce to Simmer until sweet potatoes are fork-tender and collards are cooked, about 20 mins.
- Add peanut butter and chickpeas. Simmer until everything is thick, creamy, and delicious. Season with salt and freshly cracked black pepper, to taste. We started with 1 1/2 tsp of salt and went from there.
- Serve with rice. Garnish with chopped peanuts and cilantro. Enjoy!