African Peanut Stew Recipe

Name: African Peanut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 -2 tablespoon finely minced fresh ginger; 1 jalapeno, seeded and finely minced; 1 tablespoon curry powder; 2 (14 ounce) cans diced tomatoes with juice; 8 cups low sodium vegetable broth; 1/2 cup natural-style peanut butter; 1 tablespoon tamari soy sauce (to taste); pepper; 1 lb sweet potato, peeled and cut into 1-inch chunks; 2 carrots, cut into 1/2-inch dice; 3 cups cooked chickpeas; 6 ounces fresh okra, sliced thinly; 1 cup frozen green beans; 3 cups kale, finely chopped; 1 lime, juice of; 1/4 cup chopped fresh cilantro; lime wedge (to garnish); 1/4 cup chopped salted peanuts (to garnish)

Servings: persons

2 tablespoons canola oil
1 large onion, chopped
3 garlic cloves, minced
1 -2 tablespoon finely minced fresh ginger
1 jalapeno, seeded and finely minced
1 tablespoon curry powder
2 (14 ounce) cans diced tomatoes with juice
8 cups low sodium vegetable broth
1/2 cup natural-style peanut butter
1 tablespoon tamari soy sauce (to taste)
pepper
1 lb sweet potato, peeled and cut into 1-inch chunks
2 carrots, cut into 1/2-inch dice
3 cups cooked chickpeas
6 ounces fresh okra, sliced thinly
1 cup frozen green beans
3 cups kale, finely chopped
1 lime, juice of
1/4 cup chopped fresh cilantro
lime wedge (to garnish)
1/4 cup chopped salted peanuts (to garnish)

1
Heat the oil in a large, heavy stockpot. Add the onion, garlic, jalapeno, and ginger, and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pan. Whisk in the broth and peanut butter, season with pepper and tamari to taste, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
2
Add the sweet potatoes, carrots, and chickpeas, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Add the kale and juice of 1 lime, and cook for 10 more minutes.
3
Transfer to deep bowls and serve hot. Garnish with the cilantro, lime wedges, and chopped peanuts at the table.

894

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large onion, chopped, 3 garlic cloves, minced, 1 -2 tablespoon finely minced fresh ginger, and more.

Yes, African Peanut Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Peanut Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions