Vegan African Chicken Peanut Stew

Savor the bold, comforting flavors of Vegan African Chicken Peanut Stew, a plant-based twist on the traditional West African dish that’s rich, hearty, and packed with nutrients. This vibrant stew combines tender chunks of sweet potatoes, carrots, and red bell pepper with the creamy, nutty essence of peanut butter, all simmered in a flavorful blend of aromatic spices like cumin, coriander, and smoked paprika. Wholesome kale is added for a nutrient boost, while roasted peanuts and fresh cilantro provide the perfect finishing touch. With only 15 minutes of prep time, this one-pot recipe is a deliciously satisfying option for weeknight dinners or meal prep. Serve it steaming hot with lime wedges for a zesty flourish, and enjoy every spoonful of this vegan comfort food masterpiece!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 medium carrot, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 4 cups low-sodium vegetable broth
• 14 ounces diced tomatoes, with juice
• 0.5 cup creamy peanut butter
• 2 cups kale, chopped
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup chopped roasted peanuts
• 0.25 cup fresh cilantro, chopped
• 2 for serving lime wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 4

Add the red bell pepper, sweet potatoes, and carrots, stirring to combine.

Step 5

Sprinkle the cumin, coriander, smoked paprika, and cayenne pepper over the vegetables, stirring to coat them evenly.

Step 6

Pour in the vegetable broth and add the diced tomatoes with their juice.

Step 7

Bring the mixture to a simmer, cover, and let it cook for about 20 minutes or until the vegetables are tender.

Step 8

Reduce heat to low and ladle out a cup of the stew's broth into a separate bowl.

Step 9

Whisk the peanut butter into the broth until smooth, then stir the mixture back into the pot.

Step 10

Add the chopped kale to the stew and let it cook for another 5 minutes until the kale is wilted.

Step 11

Season with salt and black pepper to taste.

Step 12

Serve the stew hot, garnished with chopped roasted peanuts and fresh cilantro.

Step 13

Serve with lime wedges on the side for an added zest.

Nutrition Facts

Serving size	(2550.7g)

Amount per serving	% Daily Value*
Calories	2037.1

Total Fat 130.3g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3790.5mg	0%
Total Carbohydrate 181.5g	0%
Dietary Fiber 42.6g	0%
Total Sugars 58.5g
Protein 69.7g	0%

Vitamin D 0IU	0%
Calcium 704.4mg	0%
Iron 15.7mg	0%
Potassium 5741.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 12.8%

Carbs: 33.3%