Vegan African Peanut Stew is a perfect comfort food. The flavors are sweet and nutty and the dish creates a rainbow of colors. This version uses sweet potatoes and squash because I love both vegetables so much, I couldn’t choose just one!
This is my favorite version of Vegan African Peanut Stew. It is outstanding in taste and nutrition. A hearty and delicious stew that is filling but not overly heavy. It is ideal for a cool weather meal.
Can I use vegetables and legumes from my garden for African Peanut Stew?
Absolutely! I enjoy using my homegrown butternut squash and dried beans for this recipe. I grow a variety of dried beans that are incredibly fun for me to prepare and I always save my red cranberry beans for this stew.
Here is a recipe from The Bean Institute of how to cook dry beans.
I always make extra beans for this recipe. I use 2 cups for my stew and enjoy the additional beans in salads and other bean loving recipes.
Why I love African Peanut Stew
Sweet and savory is always a great combination. The mixture of savory spices with sweet vegetables and brown sugar is delicious. Add the nuttiness of the peanuts and you have created an inviting and memorable stew.
How to Make Vegan African Peanut Stew
I like to make my stew in a dutch oven. It is useful on the stovetop as well as a pretty serving dish on the table. A soup pot would work just as well.
Peel and cut your sweet potatoes, squash, onions, garlic and ginger.
Heat the olive oil in dutch oven or large soup pot over medium heat. Add the onion and cook until clear and soft, about 5 minutes. Add garlic and cook for 2 more minutes.
Stir in brown sugar/maple syrup, ginger, cumin, curry, cinnamon, cayenne and salt and stir for 30 seconds. Add sweet potatoes and squash and stir to coat.
Add tomatoes, 3 cups stock and soy milk and mix well. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Add the kidney beans and continue cooking for 10 more minutes until sweet potatoes and squash are soft.
Mix peanut butter with 1/2 cup vegetable broth and stir it into the stew.
Sprinkle with chopped peanuts and serve.
Tips/Recipe Notes
This recipe keeps fresh in the fridge for 4-5 days. It can be frozen for up to three months. Allow to cool before freezing.
I like my vegetables to hold their shape. Check the sweet potatoes and squash to make sure they are not overly soft before adding the beans.
Make sure to mix the peanut butter well in the broth before adding to stew to prevent clumps.
More Stew/Soup Recipes Like This
Garden Fresh Curried Butternut Squash Soup
Recipe shared at Weekend Potluck, The Pin Junkie and Delicious Dishes Recipe Party
African Peanut Stew
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 2 garlic cloves minced
- 1 tablespoon light brown sugar or maple syrup
- 2 teaspoons fresh ginger peeled and grated
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne add more if you want it spicy
- 1 teaspoon salt
- 2 cups sweet potatoes peeled and cut into 1/2 inch pieces
- 2 cups butternut squash peeled, seeded and cut into 1/2 inch pieces
- 1 14.5 ounce can crushed tomatoes
- 3 1/2 cups vegetable stock divide 3 cups and 1/2 cup
- 1 cup soy milk
- 2 cups cooked red kidney beans or 15.5 ounce can drained and rinsed
- 2 tablespoons smooth natural peanut butter
- 1/2 cup peanuts chopped dry roasted
Instructions
- Heat the olive oil in dutch oven or large soup pot over medium heat. Add the onion and cook until clear and soft, about 5 minutes. Add garlic and cook for 2 more minutes.
- Stir in brown sugar/maple syrup, ginger, cumin, curry, cinnamon, cayenne and salt and stir for 30 seconds. Add sweet potatoes and squash and stir to coat.
- Add tomatoes, 3 cups stock and soy milk and mix well. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Add the kidney beans and continue cooking for 10 more minutes until sweet potatoes and squash are soft.
- Mix peanut butter with 1/2 cup vegetable broth and stir it into the stew.
- Sprinkle with chopped peanuts and serve.