This deliciously creamy and rich coconut-based Vegan Peanut Stew makes for a warm and comforting easy weeknight meal that’s super quick and simple to make using just one pot. Packed with healthy vegetables and plant-based protein from kidney beans and peanut butter! Gluten-free, soy-free, dairy-free and plant-based! Serve over rice

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main, Main Course
  • Cuisine: African Inspired, Vegan

Ingredients

  • 1 tsp oil (or 2 tbsp broth)
  • 1/2 small onion chopped
  • 2 cloves garlic (finely chopped)
  • 3 tbsp peanut butter (, or almond butter or use sunbutter for nut-free)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp chilli powder (or cayenne)
  • 1 - 2 tsp curry powder (or garam masala or jamaican curry powder or berbere or baharat)
  • 1/2 cup chopped tomato
  • 1 1/2 - 2 cups veggies (such as green or red bell pepper, carrots, zucchini etc)
  • 1 cup coconut milk (Or use other non dairy milks such as almond or soy)
  • 1/2 tsp salt
  • 1/4 tsp sugar (or sweetener)
  • 15 oz canned kidney beans (or 1.25 cup cooked kidney bean)
  • 1/2 cup water
  • cilantro (lime juice for garnish)

Method

  1. Heat oil or broth in a skillet over medium heat, add onion and garlic and sautee them until golden.
  2. Add all the spices and herbs and stir into the onions for few seconds. Add tomatoes and mix and cook for 2 mins. Add in the peanut butter and mix it in. Add a splash of water to help mix the peanut butter so it doesn’t clump up. Add the veggies and mix in. (If adding quick cooking veggies such as broccoli, add them in the next step 5 after 10 mins of simmering.)
  3. Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.
  4. Garnish with cilantro, chopped roasted peanuts and lime juice and serve with rice and other cooked grains or as is or with garlic bread. Some Sambal oelek or chili crisp also pairs well with this stew

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.