West African Peanut Stew
Our veganized take on West African Peanut Stew is rich, flavorful and nutrient-packed, and takes just a little over 30 minutes to prepare!
Ingredients
- 2 tablespoon 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
- ¼ cup smooth peanut butter
- ½ 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
Instructions
- 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 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 ½ teaspoon of salt and went from there.
- Serve with rice. Garnish with chopped peanuts and cilantro. Enjoy!
Tried this recipe?Let us know how it was!