Vegetarian African Peanut Stew

Vegetarian African Peanut Stew

Serving Size: Makes 4-6 servings

This dish can be made a night before, just wait to add the spinach until you serve. Reheat on the stove. Inspired by Relish.


  • Olive oil
  • 1 medium red onion
  • 1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can’t find poblano)
  • 1 large carrot, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder
  • One 15-ounce can diced tomatoes
  • ½ teaspoon salt
  • 4 cups veggie stock
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
  • 3 tablespoons crunchy peanut butter
  • ½ cup shelled edamame
  • 2 cups tightly packed baby spinach
  • 1/4 cup cilantro leaves, chopped
  • Roasted peanuts (optional)


  1. Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.
  2. Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
  3. Stir in the sweet potatoes and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add edamame and spinach and cook until the spinach is wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts (if using).

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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2 Responses to Vegetarian African Peanut Stew

  1. Pingback: Feeding Friends: African Peanut Stew with Shrimp and Butternut Squash | Feed Me Phoebe

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