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]

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  • 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


  1. 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.
  2. Add garlic, habanero, curry powder, and smoked paprika. Cook until fragrant.
  3. Add sweet potatoes and cook 5 minutes. Add carrots and cook 1 minute.
  4. 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.
  5. 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.
  6. Serve with rice. Garnish with chopped peanuts and cilantro. Enjoy!


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