Description
This nourishing Vegan Peanut Stew combines creamy peanut butter, tender sweet potatoes, and vibrant collard greens in a flavorful tomato and spice broth. Served over brown rice and garnished with fresh cilantro and crunchy peanuts, this stew offers a hearty, comforting meal perfect for any season.
Ingredients
Vegetables & Aromatics
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 sweet potato (about 1 lb.), peeled and diced into 1/2-inch cubes
- 1 medium onion, diced
- 1/2 bunch collard greens (4-6 cups chopped), stems removed and rinsed
- 1/4 bunch fresh cilantro, chopped
Spices & Condiments
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper (plus more to taste)
- 1 6oz. can tomato paste
- 1/2 cup natural style peanut butter
Liquids & Others
- 6 cups vegetable broth
- 4.5 cups cooked brown rice (about 3/4 cup per serving)
- 1/3 cup chopped peanuts, for garnish
- Sriracha (optional, for drizzling)
Instructions
- Prepare aromatics: Peel and grate the ginger using a small-holed cheese grater. Mince the garlic, and dice the onion. In a large pot, heat olive oil over medium heat. Add the onion, ginger, and garlic and sauté for 2-3 minutes until the onion softens and becomes translucent.
- Cook sweet potatoes and spices: While aromatics cook, peel and dice sweet potato into 1/2-inch cubes. Add sweet potatoes, cumin, and crushed red pepper to the pot. Continue sautéing for about 5 minutes to develop flavors.
- Add liquids and simmer: Stir in the tomato paste, peanut butter, and vegetable broth until peanut butter and tomato paste mostly dissolve. Cover the pot and bring the stew to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes until sweet potatoes are very soft.
- Prepare collard greens: Remove stems from collard greens by cutting along each stem. Stack leaves and cut into 1/2-inch strips. Rinse the chopped collards thoroughly in a colander.
- Add greens and thicken stew: Stir collard greens into the simmering stew, let simmer for an additional 5 minutes. Use a spoon to gently mash some sweet potatoes against the pot side to thicken the stew.
- Season and serve: Taste the stew and add salt or more red pepper if desired. Serve the stew hot over cooked brown rice, topped with chopped peanuts, fresh cilantro, and a drizzle of sriracha if using.
Notes
- This stew can be adjusted for spice levels by varying the crushed red pepper and adding sriracha.
- Use natural-style peanut butter without added sugars or oils for best flavor.
- Leftovers store well refrigerated for up to 3 days and reheat easily on the stove.
- Collard greens can be substituted with kale or spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: African-inspired
