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Coconut Milk-Based African Peanut Stew

Coconut Milk-Based African Peanut Stew

This rich, Vegan Coconut Milk Peanut Stew blends creamy peanut butter, hearty sweet potatoes, and bold spices for a soul-warming meal. With coconut milk adding a silky texture and greens offering vibrant color and nutrients, it's a comforting dish that brings African culinary heritage to life.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: African, Gluten-Free, vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 medium sweet onion diced
  • 3 cloves of garlic minced
  • 1 red bell pepper diced
  • 1 jalapeño optional, diced
  • 1 medium sweet potato diced
  • 1 28-ounce can of diced tomatoes
  • ⅓ cup natural peanut butter
  • 2 cups coconut milk
  • 4 cups vegetable broth
  • 1½ tsp chili powder
  • ¼ tsp cayenne pepper optional
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 handfuls of baby spinach or torn kale leaves
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro and lime for garnish

Method
 

  1. Prep Ingredients: Dice the onion, garlic, bell pepper, jalapeño (if using), and sweet potato. Set aside.
  2. Create Base: In a large pot, heat a little oil over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add garlic, bell pepper, and jalapeño, and cook for another 2 minutes.
  3. Add Sweet Potatoes and Spices: Add the sweet potato cubes, chili powder, cumin, coriander, curry powder, and cayenne pepper. Stir well to coat the veggies.
  4. Incorporate Liquids: Pour in diced tomatoes, vegetable broth, coconut milk, and peanut butter. Stir thoroughly until peanut butter dissolves.
  5. Simmer: Bring the stew to a gentle boil, then reduce heat and let it simmer for 20 minutes, or until sweet potatoes are tender.
  6. Add Chickpeas and Greens: Add chickpeas and greens to the pot. Stir well and cook for an additional 5 minutes until greens are wilted.
  7. Season and Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a squeeze of lime. Pair with rice, quinoa, or crusty bread.

Notes

  • Adjusting Spice Level: Add or reduce jalapeños, cayenne pepper, or chili powder to suit your heat preference.
  • Substitutions: Swap peanut butter for almond butter or sunbutter if allergic to peanuts.
  • Storage: Refrigerate leftovers for up to 5 days or freeze for up to 2 months.