Vegan African Peanut Stew

Yield

6 people

Time

55 minutes

Vegan African Peanut Stew recipe with potatoes, tomatoes and meaty soy curls (no chicken,) spiced with garlic and ginger in a creamy peanut butter, tomato and coconut milk broth.

1. – Soak the soy curls in hot water for 20 minutes or so while you start the stew.

2. In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent.

3. – Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.

4. – Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk and 5 cups of water or veggie stock.

5.– Whisk in the peanut butter until combined and bring the stew to a simmer.

6. – Drain the soy curls and use your hands to squeeze as much water out of them as possible. Transfer to a cutting board and run your large knife through them to chop them into bite size pieces then add into the stew.

7. Cover with a lid and cook for 30 minutes. Taste and season with sea salt.

8.  – Add the diced potatoes and chopped collard greens and simmer an additional 10 to 15 minutes until the potatoes have softened.

9.  – If using kale, spinach, wok choy or swiss chard wait add them to the stew until the very last 3 or 4 minutes.

10.  Squeeze in a large juicy lime and serve garnished with fresh cilantro, salty peanuts, chili pepper to taste and extra lime wedges. If you prefer a thinner consistency of the stew just add a little more veggie stock or water.

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