1 hour, 5 minutes
Vegan West African Peanut Stew
Introducing our Vegan West African Peanut Stew! This delectable and hearty dish brings together a blend of vibrant vegetables, aromatic spices and the richness of creamy peanut butter. Get ready to embark on a culinary adventure as you savor the flavors of this mouthwatering stew.
To begin, heat a large, deep nonstick pan or Dutch oven over medium-high heat. Add the organic coconut oil and let it simmer before adding the diced yellow onion. Sprinkle a pinch of kosher salt over the onions and cook until they just start to brown, which should take around 5-6 minutes.
Now it's time to add the chopped garlic, diced jalapeño peppers and the spice blend. Give everything a good stir, ensuring that the vegetables are coated in the aromatic spices. If you're using a nonstick pan, you may not need any additional oil, but if necessary, you can add a bit more coconut oil or a splash of water to prevent burning.
Next, pour in the vegetable cooking stock or water, using a wood or rubber spatula to scrape up any browned bits from the bottom of the pan. The flavorful caramelized remnants will infuse the stew with depth and complexity. Now, add the peeled and diced sweet potatoes, creamy peanut butter, cannellini beans, crushed tomatoes and tomato paste. Stir well to create a luscious and well-combined mixture.
Bring the stew to a gentle boil, then reduce the heat to low or medium-low, allowing it to simmer for approximately 20 minutes. This will ensure that the sweet potatoes become tender and fully cooked, absorbing the flavors of the stew.
For those who prefer a thicker and creamier consistency, here's an optional step: use an immersion blender to blend about half of the stew, leaving the other half with a delightful texture. This will create a velvety base while still retaining some chunkiness.
Now it's time to introduce the vibrant green element – add the chopped kale to the simmering stew. Let it wilt gently for 3-5 minutes, infusing the dish with its earthy flavors and vibrant color. To add a refreshing tang, squeeze in some fresh lemon or lime juice, brightening the flavors and balancing the richness of the peanut butter. The final touch is a sprinkling of chopped cilantro, which adds a burst of freshness and an herbal note.
Before you indulge in this satisfying stew, take a moment to taste and season accordingly. Adjust the seasoning with a pinch more salt if needed.
For a complete and satisfying meal, consider serving our Vegan West African Peanut Stew alongside a fluffy bed of organic white rice. The grains will soak up the flavors of the stew, creating a delightful combination of textures and tastes.
- Heat a large, deep nonstick pan (or Dutch oven) over medium-high heat. Add the coconut oil and, once shimmering, add the onions with a pinch of kosher salt. Cook until the onions are just starting to brown, about 5-6 minutes.
- Add the garlic, jalapeño peppers and Spice Blend. Cook for 2 minutes, stirring to coat the vegetables. If you are not using a nonstick pan, you may need to add a bit more coconut oil or a bit of water to prevent burning.
- Pour in the vegetable stock or water, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the sweet potatoes, peanut butter, white beans, crushed tomatoes and tomato paste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a simmer for 20 minutes, or until the sweet potato is completely soft and tender.
- Optional step: If you’d like the stew to be very thick and creamy, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
- Add the chopped kale and simmer for 3-5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
- Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve with white rice, if desired.
Recipe and image courtesy of @rainbowplantlife.