Creamy Vegan Sweet Potato Peanut Stew
This Creamy Sweet Potato Peanut Stew Vegan is a 30-minute one-pot meal with West African flavors. Gluten-free, perfect for NYC nights.
Equipment
- Large pot (at least 4-quart capacity for easy stirring)
- Wooden spoon (for sautéing and mixing)
- Ladle (for serving)
- Sharp knife (for dicing veggies)
- Cutting board
- Optional: Immersion blender (for a creamier texture)
Ingredients
- 1 tbsp vegetable oil (I use Trader Joe’s coconut oil for a subtle sweetness)
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (pro tip: freeze ginger for easy grating)
- 1 jalapeño, seeded and diced (optional for a mild kick)
- 1 red bell pepper, diced (about 1 cup)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 (15 oz) chickpeas, drained drained and rinsed
- ½ cup natural peanut butter (Whole Foods’ 365 brand, no added sugar)
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth (low-sodium for better control)
- 2 cups chopped kale (or spinach for a milder flavor)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
- Fresh cilantro, for garnish
- Chopped roasted peanuts, for garnish
- Lime wedges, for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté onion for 3-4 minutes. Add garlic, ginger, and jalapeño; cook 1 minute.
- Stir in cumin, coriander, cinnamon, and cayenne. Cook 30 seconds.
- Add sweet potatoes and bell pepper. Stir to coat.
- Pour in tomatoes and broth. Simmer.
- Stir in peanut butter until smooth.
- Simmer 15-20 minutes until sweet potatoes are tender.
- Add chickpeas and kale. Cook 3-5 minutes.
- Adjust seasoning. Serve with garnishes.