Cozy Sweet Potato & Peanut Stew (Vegan)
This stew is sweet and creamy, with a savory undertone and hint of spice. Peanut butter lends a silky texture and rich flavor (but it’s not overpowering), while garlic, ginger, cumin, smoked paprika and cinnamon lend depth (it looks like a lot of ingredients, but they’re mostly pantry staples). Since it’s made with coconut milk, it’s also naturally vegan. It’s immensely nourishing all on its own, or you can serve it with a scoop of rice or wedges of cornbread for dunking. The soup is intentionally mild (for the kids), but if you love spice then add a large pinch of chili flakes when you add the other spices. I suggest chopping the vegetables before you start cooking (chop them all the same size so that they cook evenly)—that way the making of the soup will be filled with ease.
Servings: 6
Ingredients
- 2 tablespoons neutral vegetable oil (such as grapeseed or safflower)
- 1 small onion, diced
- 2 medium carrots, diced
- 1 small red bell pepper, diced
- Salt and freshly ground black pepper
- 1 jalapeno pepper, seeded and finey chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1 pound sweet potatoes (1 large or 2 medium potatoes), peeled and diced
- 1 13.5- ounce can coconut milk
- 3 cups water
- ½ cup creamy peanut butter
- 2-3 cups chopped kale or collard greens (stems discarded)
- 2 tablespoons fresh lime juice
For serving
- Chopped peanuts
- Chopped cilantro
- Hot sauce or chili flakes
- Lime wedges
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion, carrots and red pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Slide in the jalapeno, garlic, ginger, cumin, smoked paprika and cinnamon. Cook, stirring, until fragrant, about 1 minute. Add the sweet potatoes, and season with salt and pepper. Stir to fully coat the potatoes.
- Pour in the coconut milk and water, and scrape up any brown bits on the bottom of the pot. Bring the liquid to a gentle boil and cook until the potatoes are tender, about 10 minutes.
- Scrape in the peanut butter and stir until smooth. Add the chopped kale, and season with more salt and pepper. Cook until the kale is tender and the soup is thick and creamy, about 5 minutes. Add the lime juice and season with more salt and pepper to taste.
- Ladle the stew into bowls and top with chopped peanuts, cilantro, and hot sauce or chili flakes. Serve with lime wedges.
Notes
This stew keeps well for meal prep and reheats beautifully. Store in the fridge for up to 5 days, or freeze for up to 3 months. Reheat gently with a splash of broth or water to loosen.
For a fun, magenta-hued stew, use purple sweet potatoes!
Loved this recipe? Check out @nickisizemore for more!