Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
This Vegan African Peanut Stew makes for the perfect comfort meal with a tomato peanut base and filled with potatoes and kale. Gluten Free too. Ready in 40 mins.
Potatoes are my comfort food. I just cannot live without them. There is something so familiar about them; whenever I am feeling nostalgic, or homesick, I need potatoes in my life.
This revelation dawned on me while I was backpacking through rice heavy Asia – I went months without potatoes and then it happened. One morning I just woke up and knew that I needed my all time comfort food – potatoes. It didn’t matter to me how they would be prepared; I was ready for plain boiled potatoes with salt; I just needed them.
It’s funny how it dawns on you how much you need something when it’s taken away! Basically potatoes are just my favorite, not only because they’re convenient but also they are a culinary canvas of unlimited possibilities!
There is so much you can do with potatoes. Mash them, boil them, fry them, roast them; but not just that – they can be added into so many different recipes. This African peanut stew is a perfect example.
This one pot meal makes for the perfect comforting plant based dinner. You only need a handful of ingredients including, onions, garlic, ginger, tomatoes paste, diced tomatoes, peanut butter, potatoes, broth, and kale. Those are the main components of this recipe and you can literally prep as you go, adding in the prepped ingredients to the pot when ready.
You just need to have the onion diced to start making this African peanut stew. While the onion is being sauteed you can mince and ginger and garlic and add those. Then open up the cans of diced tomatoes and tomato paste and add those to the pot along with the peanut butter. Pour in the broth and bring this African peanut stew to a boil.
In the meantime, peel and quarter the potatoes. Once the stew is boiling add them to the pot. This is where the active time is over – from here it’s mostly waiting for this super fragrant and flavorful African peanut stew to be ready! In 15 to 20 minutes the potatoes should be cooked through and fork tender so that’s all you’ll have to wait.
While there is a plethora of types of potatoes out there, when we’re talking soups or stews you want to know which potatoes will work. To learn all about the different types of potatoes and which types of dishes they are best used in be sure to check out the Potato Goodness site. From there I was able to learn that for soups and stew the best potatoes to use are red potatoes, which are known to stay firm throughout the cooking process because of their waxy texture. If you don’t have red potatoes on hand you could also use yellow potatoes instead which are slightly waxy and which also have a medium sugar content similar to red potatoes. To learn more about potatoes to be sure to check out their Facebook page too!
I’ve made this African peanut stew with both red and yellow potatoes and can say it works with both (though the red potatoes are the best in this recipe)! Just make sure to stay away from using a russet potato in a soup or stew recipe!
This African peanut stew comes together in just 30-40 minutes with one pot and minimal hands on time. This makes for a perfect plant based vegan weeknight dinner that the only family will love. The creamy tomato peanut mixture makes the soup rich and flavorful.
A creamy and hearty vegan African Peanut stew with tomatoes and kale. Perfect weeknight dinner.
- 1 whole onion diced
- 1 tablespoon olive oil
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 cup peanut butter
- 1/2 cup tomato pasta
- 1 can diced tomatoes
- 4 cups vegetable broth
- 6 whole red potatoes peeled, halved and cut into quarters
- 1/4 cup peanuts crushed
- 1 whole lime zest and juice
- 2 handfuls chopped kale
Heat oil over medium heat in a pot and add onions. Cook for a few minutes.
Add ginger and garlic. Cook 1-2 minutes. Add cumin and salt.
Add peanut butter, tomato paste, diced tomatoes and vegetable broth.
Broil to a boil, and add potatoes.
Simmer for 15-20 minutes or until potatoes are fork tender and cooked through.
Add kale, and continue to cook for 1-2 minutes,
Serve garnished with lime zest, lime juice and crushed peanuts, Drizzle with Sriracha for a spicy kick (optional)
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Patti Liberman says
I love your recipes as I am allergic to dairy and sensitive to gluten and enjoy eating fresh organic food that your recipes call for! Please send me daily emails.
In Peace and Health,
If you’re allergic to dairy and gluten this is the place for you!
Looks great! But tell me: am I being blind or did you miss the kale in the ingredients? 🙂
Nope, it seems I forgot to add it in the ingredient list! Sorry about that – it’s just 2 handfuls worth!
This looks so rich and delicious!
Larry Valenti says
How would this freeze if i cook a batch , I’m by myself !
I think you could freeze this – though I have not tried to do so myself yet, but this will keep in the fridge just fine for 3-4 days if you don’t mine leftovers!
Blake Crane says
Change the chicken stock for vegetable stock and presto this soup is vegan. . . Otherwise this soup is not vegan for that simple reason.
Apologies for the typo — it should say vegetable broth (as it does in the ingredients)
What size can for diced tomatoes?