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A hand scooping up a spoonful of Vegan West African Peanut Stew with Rice
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4.83 from 250 votes

Vegan Peanut Stew

With a rich peanut and tomato sauce, sweet potatoes, collard greens, and crunchy peanuts, this Vegan Peanut Stew is comfort in a bowl! 
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Total Cost: $6.38 recipe / $1.06 serving
Servings: 6 1.5 cups each
Calories: 467.9kcal
Author: Beth Moncel

Equipment

  • Dutch Oven
  • Liquid Measuring Cup
  • White Cutting Boards
  • Chef's Knife

Ingredients

  • 1 Tbsp olive oil $0.16
  • 4 cloves garlic $0.32
  • 1 Tbsp grated fresh ginger $0.30
  • 1 sweet potato (about 1 lb.) $1.47
  • 1 medium onion $0.21
  • 1 tsp cumin $0.10
  • 1/4 tsp crushed red pepper $0.02
  • 1 6oz. can tomato paste $0.45
  • 1/2 cup natural style peanut butter $0.55
  • 6 cups vegetable broth $0.78
  • 1/2 bunch collard greens (4-6 cups chopped) $0.99

Optional Garnishes

  • 1/4 bunch cilantro $0.25
  • 4.5 cups cooked brown rice $0.53
  • 1/3 cup chopped peanuts $0.16

Instructions

  • 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.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5Cups | Calories: 467.9kcal | Carbohydrates: 63.43g | Protein: 14.7g | Fat: 19.62g | Sodium: 1341.67mg | Fiber: 9.45g