This amazing One Pot African Peanut Stew is simple to make with many pantry staples you probably already have. Loaded with nutrition-packed sweet potatoes, black beans and a medley of other vegetables, you’ll be sure to revisit this one time and time again.
Hey guys, what’s up with ya’ll? I am cooking up a storm this week and have a few One Pot recipes I’ll be posting that should help make your time in the kitchen a breeze.
Just so you know, I’m still on a sweet potato kick and I’ll probably continue to create delicious recipes with sweet potatoes until after Christmas. So far, I’ve used sweet potatoes in the following ways:
- Vegan Stuffed Poblano Peppers with Three Tomato Jam
- Kick Ass Sweet Potato & Persimmon Black Bean Chili
- Sweet Potato Oatmeal topped with Coconut Whipped Cream
- Sweet Potato & White Bean Enchiladas topped with Cilantro Lime Avocado Cashew Sauce
As you can see sweet potatoes are the most versatile potato you’ll ever meet.
About Sweet Potatoes
Sweet potatoes actually pack a mean nutritional punch. One medium-sized spud is loaded with fiber, potassium and over 40% of your daily, dietary vitamin A. Yes, they may contain more natural sugar than other potatoes but they have more overall nutrients with fewer calories. So now that you know why I love this little versatile potato, let’s talk recipe.
About This African Peanut Stew
What I love most about this recipe, and I suspect you will too, is that it’s made in only one pot. This means less time spent washing dishes and more time spent with the ones you love.
I used a cast iron skillet for this African Peanut Stew and probably should have used a bigger pot as my skillet was filled to the brim. Keep this in mind and choose your pot wisely. You can see how thick it looks in my pictures. I was not able to add more vegetable broth to thin it out until we ate some of it. Thankfully, the next day I added more broth before we ate the left overs and I was a lot happier with the consistency. Of course if you like it thick, you can certainly make it that way.
This recipe was inspired by Angela over at Vegangela. I did make some changes that I think added to the flavor of this African Peanut Stew making it even more amazing than it already was. I just know you’re going to love it as much as we did.
If you make this One Pot African Peanut Stew don’t forget to take a photo and tag it #veganvigilante1 on Instagram. Please also follow me on Facebook, Pinterest and Twitter. As always, comments and constructive criticism are appreciated. I will always answer your queries within 24 hours or less. I’d love to know what you think about this Vegan Stew recipe and the blog, overall. Contact me anytime by email at email@example.com.
If you’re looking for some tasty bread to pair with this recipe, why not try my Vegan Garlic Naan, my most popular recipe.
- 1 tbsp olive oil extra virgin or for an oil-free version use 1/2 cup of vegetable broth to cook your veggies and spices in
- 1 medium onion finely chopped
- 4 cloves garlic use less if you prefer
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tbsp African Smoke (optional but makes the dish; buy from Amazon or Trader Joes)
- 1 tbsp fresh ginger finely minced
- 1 medium jalepeno pepper seeded and finely chopped; if you prefer a little heat, leave seeds in
- 1 15-oz can crushed tomatoes
- 1/2 cup peanut butter creamy or crunchy
- 2 cups vegetable broth add more for thinner stew
- 1 medium sweet potato peeled and diced
- 1 15 oz can black beans
- 1 1/2 cups frozen peas
- 2 tbsp fresh lemon juice
- 1 handful raw spinach rinsed and drained
- sea salt & pepper to taste
Heat olive oil in large skillet, Dutch oven or Wok on medium heat. Add garlic and onion and cook until onion is translucent, 5-10 minutes.
Add your spices and ginger and stir until well-combined. Add jalepeno and cook for another 3-5 minutes until soft.
Before adding tomatoes to your skillet, blend in food processor or blender for only a few seconds leaving some of the tomato chuncks. Add to skillet and combine well. Add the peanut butter and stir until mixture is well-blended.
Stir in broth and sweet potatoes and mix thoroughly. Cover and simmer for about 10 minutes, or until sweet potatoes are fork-tender. Do not over cook sweet potatoes.
Add black beans and peas and heat thoroughly. Turn off skillet but leave on stove. Add spinach and stir until leaves are just-wilted. Season with salt and pepper to taste and top with your favorite toppings, including peanuts, avocados, cherry tomatoes and chopped scallions.
**Cast iron skillets cook hotter than other pots and pans. That's why the recipe is done so fast. Just be careful not to over-cook or burn the stew.
**For a thinner stew, add more vegetable broth or water.
**Nutritional facts reflect the use of olive oil in the recipe, not vegetable broth