Aromatic African-Inspired Peanut and Vegetable Stew (Vegan)

This beauty of a dish is a one pot meal. You can cook it on the stove-top , but it’s also fabulous simmered in a slow cooker all day. It’s comfort food meets creamy, spicy and peanut buttery goodness.


  • 1-2 T. oil for the bottom of the pot
  • 2 medium onions, chopped
  • 2 carrots, peeled and thinly sliced
  • 2-3 cloves garlic, pressed or minced
  • 1 T., or so, grated ginger
  • 1 c., or so, red bell pepper (I didn’t think it added to the dish and would omit next time)
  • 1 T. brown sugar or other sweetener
  • 1 t. ground cumin
  • 1 t. ground cinnamon
  • 1/4 t. cayenne pepper
  • 1/2 – 3/4 c. creamy natural peanut butter (I just scooped some out and called it sufficient, didn’t feel like measuring)
  • 2 large sweet potatoes, peeled & cut into 1/2 inch cubes
  • 1 15-oz can red kidney beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 1 quart vegetable broth (I used water & a bouillon cube, then some veggie base since I felt it needed more depth)
  • 1/2 – 1 bunch kale, ribs removed and chopped
  • salt & pepper to taste
  • Chopped peanuts (for garnish)
  • Chopped cilantro (for garnish)


Heat oil in dutch oven or stock pot over medium heat, add onions and carrots, and cook until beginning to soften. Add bell peppers, cover loosely and cook a few more minutes. Add garlic and ginger, cook – stirring – for a minute or so, then add sweetener, cumin, cinnamon & cayenne and all flavors to bloom (wake-up!) for about 30 seconds. Stir in your peanut butter until evenly distributed, then your sweet potatoes, kidney beans, tomatoes and broth. Bring to a boil and simmer until sweet potatoes are almost done, stirring in the kale to cook for the last few minutes. Salt & pepper to taste. Serve over a yummy grain – I used brown basmati because that’s what I needed to use up, but quinoa, couscous, white rice, whatever you have would be delicious. Garnish with chopped peanuts and cilantro.

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