Recipe: Vegan West African Peanut Stew
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Author: Budget Bytes
Cook Time: 45 mins
Yield: 6 servings
Category: Soup, vegan, vegetarian, gluten-free
Prep Time: 10 mins
Total Time: 55 mins
Cuisine: West African
We found this simple delicious recipe on Budget Bytes – with a rich peanut and tomato sauce, sweet potatoes, collard greens, and crunchy peanuts, this Vegan West African Peanut Stew is comfort in a bowl!
- 1 Tbsp olive oil
- 4 cloves garlic
- 1 Tbsp grated fresh ginger
- 1 sweet potato (about 1 lb.)
- 1 medium onion
- 1 tsp cumin
- 1/4 tsp crushed red pepper
- 1 6oz. can tomato paste
- 1/2 cup natural style peanut butter
- 6 cups vegetable broth
- 1/2 bunch collard greens (4-6 cups chopped)
- 1/4 bunch cilantro
- 4.5 cups cooked brown rice
- 1/3 cup chopped peanuts
- Plant People Mind+Body drops.
- Peel and grate the ginger using a small holed cheese grater. Mince the garlic, and dice the onion. Sauté the onion, ginger, and garlic in a large pot with the olive oil over medium heat for 2-3 minutes, or until the onion becomes soft and translucent.
- While the onion, ginger, and garlic are sautéing, peel and dice the sweet potato into 1/2-inch cubes. Add the sweet potato cubes, cumin, and red pepper to the pot and continue to sauté for about 5 minutes.
- Add the tomato paste, peanut butter, and vegetable broth to the pot. Stir until the peanut butter and tomato paste have mostly dissolved into the broth. Place a lid on the pot and turn the heat up to high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to medium-low and allow it to simmer for 15-20 minutes, or until the sweet potatoes are very soft.
- While the soup is simmering, prepare the collard greens. Use a sharp knife to remove each stem (cut along the side of each stem), then stack the leaves and cut them into 1/2-inch wide strips. Place the chopped collard greens in a colander and rinse very well
- Once the stew has simmered for 15-20 minutes and the sweet potatoes are very soft, stir in the collard greens. Let the stew simmer for about 5 minutes more, then begin to smash the sweet potatoes against the side of the pot to help thicken the stew.
- Finally, taste the stew and add salt or red pepper, if desired. Serve the stew with a scoop of cooked rice (about 3/4 cup), a few chopped peanuts, fresh cilantro, and a drizzle of sriracha, if desired.