One-Pot African Peanut Stew
One-Pot African Peanut Stew- a warm and comforting meal that’s super easy to make. Vegan and gluten-free with oil-free option!
Hey guys! I hope you had a nice Valentine’s Day. Or Galentine’s Day, if that’s more your speed.
I was debating sharing this African Peanut Stew with you on Monday because it’s super cozy and flavorful. Perfect a night in, curled up on the couch under a big soft blanket. Doesn’t get more romantic than that. ;)
If you’re new to African Peanut Stew, I’m so excited for you try it!
It’s extremely easy to make, hence the “One-Pot” in the title, and is packed full of healthy ingredients.
It starts with a combo of fresh ginger, onion and jalapeño cooked in a broth with tomato paste and peanut butter. Sweet potatoes get added to the mix to help thicken the broth. Then we add fresh chopped collard greens for extra flavor and superpower phytonutrients.
I know it might sound like a strange combination but you have to trust me when I say it’s amazing.
It usually gets topped off with fresh cilantro and peanuts but I also like to add a squeeze of fresh lime juice. Something about that hint of sour goes so well with the savory tomato and sweetness from the potato and the peanut butter.
Outside of the 15 minutes to prep the ingredients, you basically just throw everything in the pot and wait for it to cook. This recipe makes about 6 servings so you’ll have plenty leftover for lunch or dinner the next day. I haven’t tried freezing it yet but my suspicion is that it would hold up well!
One-Pot African Peanut Stew
Yield: 6 servings
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
- 1 tablespoon extra virgin olive oil (optional*)
- 1 onion, finely chopped (about 2 cups)
- 1 jalapeno, cored and finely chopped (about 2 tablespoons)
- 4 garlic cloves, minced (about 2 tablespoons)
- 2-inch knob fresh ginger, peeled and minced (about 2 tablespoons)
- 2 teaspoon cumin
- 1/4 teaspoon cayenne
- 3 tablespoons tomato paste
- 1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
- 1/2 cup unsweetened creamy peanut butter
- 4 cups vegetable broth
- 1 cup water
- 1 bunch collard greens, stems removed and chopped
- fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving
In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes.
Next add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with cilantro, peanuts, and lime juice. Enjoy!
To make without oil: toast the cumin and cayenne in a large pot over medium heat for about 30 seconds. Add the 1 cup of water with the onion, garlic, jalapeño and ginger. Cook for 5 minutes. Add the tomato paste, peanut butter, broth and sweet potato then bring to a boil. Cover and cook for 15 minutes. Add the collard greens to the pot, stir, then cover and cook for another 15 minutes. Follow the last step and serve as directed above.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition Facts are for 1/6th of recipe