African Peanut Stew

A hearty vegan stew of African origins made with groundnut (peanut paste / butter) and served with fufu. Perfect for the fall and winter months and loaded with protein from the peanut butter and soy curls. It is also loaded with dark leafy collard greens, but kale, spinach, mustard greens and even bok choy make great substitutes.

Healthy 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.

Prep Time: 10 MINS

Cook Time: 45 MINS

Total Time: 55 MINS

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

¾ cup peanut butter

5 cups water or low sodium veggie stock

4 cups golden or sweet potatoes diced

3 to 4 cups dark leafy greens: collard greens kale or wok choy (chopped & stems removed)

1 to 2 juicy limes + a few wedges for serving

1 cup fresh cilantro roughly chopped

½ 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

Directions at veggiesociety.com

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