African Peanut Stew

I am so excited for an unanticipated vacation that is coming up in a few weeks – Drew’s company is paying for him to go to a conference in Vancouver for a few days. I’ll be tagging along to explore solo while he’s at the conference, since we only have to pay for my plane ticket and food. Then we’ll get to spend the weekend exploring together before heading back to Atlanta. I’ve been doing a little research on Vancouver and it looks like such a lovely and relaxed city. If any of you have been there before, I’d love to hear your suggestions on activities, restaurants, etc!

Please don’t be hesitant about this African Peanut Stew. It’s one of the few meals that I make on a regular basis because Drew and I love it so very much. Though kale, tomato paste, hot sauce, and peanut butter may seem like a strange combination of ingredients, I promise that this is so good – everything works together really well. I can best describe the stew as a savory, slightly spicy, and creamy peanut broth with the world’s best kale (the kale is so good because it cooks in the peanutty broth – and it has no bitterness whatsoever). It’s good on its own, but I also love serving it over a bit of rice or quinoa. It is such an easy and quick meal made primarily from kitchen staples, so what’s not to love?

African Peanut Soup - a simple vegan meal African Peanut Soup - a simple vegan meal African Peanut Soup - a simple vegan meal

African Peanut Stew
 
Prep time
Cook time
Total time
 
African Peanut Stew is a delicious and quick vegan meal.
Serves: Serves 4-6
Ingredients
  • • 6 cups vegetable broth
  • • 1 medium red onion, diced
  • • 2 teaspoons dried ginger
  • • 4 cloves of garlic, minced
  • • 1 bunch of kale, ribs removed and leaves torn into pieces
  • • ¾ cup unsalted peanut butter (chunky or smooth)
  • • ½ cup tomato paste
  • • 1 tablespoon sriracha
  • • Garnish: chopped peanuts and extra sriracha, if desired
Instructions
  1. In a large stockpot, bring the vegetable broth to a boil. Add the red onion, ginger, and garlic. Cook on medium low heat for 20 minutes.
  2. In a medium bowl, combine the peanut butter, tomato paste, and sriracha. Transfer 1 to 2 cups of hot stock to the bowl. Whisk the mixture until smooth, then pour it back into the stew and mix well.
  3. Stir in the kale and season the stew with salt and pepper to taste. Simmer for 15 more minutes over medium low heat, stirring occasionally.
  4. Serve over rice or quinoa. Top with chopped peanuts and sriracha, if desired.

Adapted from Cookie and Kate

Comments

    • Alexa says

      Thanks so much, Kelly! I checked your recipe out and it looks delicious – I’ve had peanut stews with sweet potatoes before, but never butternut squash. Since it has a few of my favorite ingredients, I definitely will try it in the future :)

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