This West African peanut stew is a hearty and filling vegan recipe that is perfect for a cozy night in!
- 1 tbsp avocado oil
- 1 large onion, finely chopped
- 1-inch cube of ginger, grated
- 5 garlic cloves, finely chopped
- 2 tsp cumin seeds
- 2 tsp ground coriander (or coriander seeds)
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 turnip, cut into small cubes
- 1/2 cup dried green lentils
- 1/2 tsp cayenne pepper
- 1 cup crushed tomatoes
- 3 cups vegetable broth
- 2 tsp maple syrup
- 1 tbsp lemon juice
- 3/4 cup chunky peanut butter
- 2 cups kale, shredded
- salt & pepper to taste
- crushed peanuts and cilantro to top
- Heat the avocado oil in a large pot on medium-high heat.
- Add the onion and let cook for 2-3 minutes until translucent.
- Add the ginger and garlic and let cook for another 2 minutes.
- Next add the sweet potato, turnip, lentils, cumin seeds, ground coriander and cayenne pepper and mix together, letting cook for about 1 minute.
- Reduce the heat to medium-low, then add the crushed tomatoes and vegetable broth. Let simmer for 15 minutes.
- Add in the rest of the ingredients and mix until combined. Let simmer for another 10 minutes.
- Serve with crushed peanuts and cilantro.
- This West African peanut stew can be made in a regular pot, instant pot, or slow cooker. The recipe card below shares how to make this in a regular pot, though if you want to make this in a slow cooker or instant pot, add all of the ingredients except for the kale and cook on low for 6-8 hours. Then add the shredded kale 15 minutes before serving.
- This stew is super flavourful, and definitely has a unique flavour that’s a little different than other types of stew you may have tried.
- I like to use sweet potatoes, turnips, green lentils and kale as the vegetables for this stew, though they can totally be mixed up to your liking! Regular potatoes, carrots, chickpeas…whatever you like!
- I use a natural chunky peanut butter for this recipe, because I just LOVE those little chunky bits of peanuts. They really give this stew a great texture!
- My favourite way to serve up this stew is over some steamed white rice and topped off with some crushed peanuts and cilantro.