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.
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– 1 carrot sliced into rounds – 1 yellow onion diced – 3 cloves garlic minced – 1.5 inch ginger root grated or 2 tsp ground ginger – 2.5 tsp ground coriander – 1.5 tsp turmeric – 1 tsp chili powder or to taste – 2 tbsp nutritional yeast – 4 oz soy curls – 2.25 cups can coconut milk full fat – 15 oz can tomatoes lightly crushed – 3/4 cup peanut butter – 5 cups water or low sodium veggie stock – 4 cups golden or sweet potatoes diced – 3-4 cups dark leafy greens: collard greens kale or wok choy (chopped & stems removed) – 1-2 juicy limes + a few wedges for serving – 1 cup fresh cilantro roughly chopped – 1/2 cup salted peanuts for garnish – 1 red chili pepper sliced for garnish optional – black sesame seeds for garnish – sea salt & black pepper to taste – hot water for soaking the soy curls
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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