Vegan African Peanut Stew
This vegan African peanut stew is rich, hearty, and packed with comforting flavors. Tender sweet potatoes simmer in a creamy peanut and tomato broth with collard greens, creating a satisfying meal that’s both nourishing and filling.
The combination of peanut butter, tomato paste, garlic, and cumin creates a surprisingly delicious flavor that’s savory, slightly sweet, and incredibly comforting. It’s the kind of one-pot meal that tastes even better the next day, making it perfect for meal prep and leftovers.
Serve it on its own or spooned over rice for an easy vegan dinner that’s packed with flavor and simple ingredients.
Ingredients for vegan African peanut stew
Olive oil – Helps soften the vegetables and builds the flavor base of the stew.
Garlic – Adds savory depth and richness.
Sweet potatoes – Become tender while adding natural sweetness and heartiness.
Onion – Adds flavor and helps create a savory foundation.
Cumin – Brings warmth and earthy flavor that pairs perfectly with the peanut butter.
Tomato paste – Adds richness, acidity, and depth to the broth.
Natural peanut butter – Creates the creamy, signature texture and flavor of the stew.
Vegetable broth – Forms the base of the stew while adding savory flavor.
Collard greens – Add texture, color, and extra nutrients.
Cilantro – Adds freshness and brightness before serving.
Rice (optional) – Perfect for serving alongside the stew and soaking up the flavorful broth.
How to make vegan African peanut stew
This comforting stew comes together in one pot and is surprisingly simple to make.
Heat the olive oil in a large pot or over medium heat.
Add the diced onion and cook until softened.
Stir in the garlic and cumin and cook for about 1 minute until fragrant.
Add the tomato paste and stir to coat the onions and garlic.
Add the diced sweet potatoes, peanut butter, and vegetable broth.
Whisk or stir until the peanut butter and tomato paste are fully incorporated into the broth.
Bring the mixture to a gentle boil.
Reduce the heat and simmer for about 20 to 25 minutes, or until the sweet potatoes are fork tender.
Stir in the collard greens and continue cooking for 5 minutes, or until wilted and tender.
Serve warm with fresh cilantro and rice if desired.
Tips for making vegan African peanut stew
A few simple tips will help make this stew even better.
Cut the sweet potatoes evenly – Similar-sized pieces cook more evenly and create the best texture.
Use natural peanut butter – It blends smoothly into the broth and provides the best flavor.
Add broth gradually if needed – The stew thickens as it cooks, so add extra broth for a thinner consistency.
Don’t skip the tomato paste – It balances the richness of the peanut butter and adds depth.
Let it sit before serving – The flavors continue to develop as the stew rests.
How to store vegan African peanut stew
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The stew will thicken as it cools. Add a splash of vegetable broth or water when reheating if needed.
This stew freezes very well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Vegan African Peanut Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 3 medium sweet potatoes peeled and diced
- 1 onion diced
- ½ teaspoon cumin
- 1 6-ounce can tomato paste
- ½ cup natural peanut butter
- 5 cups vegetable broth
- 4 cups collard greens chopped
- Fresh cilantro for serving
- Cooked rice optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the garlic and cumin. Cook for 1 minute until fragrant.
- Stir in the tomato paste until evenly combined with the onions and garlic.
- Add the diced sweet potatoes, peanut butter, and vegetable broth.
- Stir well until the peanut butter and tomato paste have completely dissolved into the broth.
- Bring the stew to a boil.
- Reduce the heat to a simmer and cook for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are fork tender.
- Stir in the collard greens and cook for an additional 5 minutes, or until wilted and tender.
- Serve warm topped with fresh cilantro and rice if desired.
