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Vegan Peanut Stew

Vegan African Peanut Stew

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. Finish with a fresh hit of lime, salty peanuts and fresh herbs.
Course Soup
Cuisine American
Keyword peanut stew, plant based, soy curls, vegan,, wfpb
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 657.01kcal
Author Florentina


  • 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


  • Soak the soy curls in hot water for 20 minutes or so while you start the stew.
  • 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. (omit oil for WFPB & Plantricious diets).
  • Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.
  • 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.
  • Whisk in the peanut butter until combined and bring the stew to a simmer.
  • 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.
  • Cover with a lid and cook for 30 minutes. Taste and season with sea salt.
  • Add the diced potatoes and chopped collard greens and simmer an additional 10 to 15 minutes until the potatoes have softened.
  • If using kale, spinach, wok choy or swiss chard wait add them to the stew until the very last 3 or 4 minutes.
  • 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.
    Plantricious Friendly Seal



  • STORAGE - Yes this stew can be made ahead and frozen. Make a large batch and freeze in glass containers for a cold rainy or snowy day when you don't feel like cooking. Remember to thaw it out in the fridge before reheating.


Calories: 657.01kcal | Carbohydrates: 46.35g | Protein: 28.6g | Fat: 44.67g | Saturated Fat: 23.39g | Sodium: 382.38mg | Potassium: 1433.46mg | Fiber: 14.7g | Sugar: 13.87g | Vitamin A: 3104.42IU | Vitamin C: 45.72mg | Calcium: 215.47mg | Iron: 9.69mg