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.
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
Instructions
- Prep Ingredients: Dice the onion, garlic, bell pepper, jalapeño (if using), and sweet potato. Set aside.
- 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.
- 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.
- Incorporate Liquids: Pour in diced tomatoes, vegetable broth, coconut milk, and peanut butter. Stir thoroughly until peanut butter dissolves.
- Simmer: Bring the stew to a gentle boil, then reduce heat and let it simmer for 20 minutes, or until sweet potatoes are tender.
- Add Chickpeas and Greens: Add chickpeas and greens to the pot. Stir well and cook for an additional 5 minutes until greens are wilted.
- 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.