This Vegetarian Sweet Potato Peanut Stew recipe is full of veggies, peanut butter, and edamame to make a hearty and satisfying soup that is both vegan-friendly and gluten-free!
This recipe was originally published in 2013, but has since been updated.
If you couldn't take a guess why I love this stew, I'll give you a hint & tell you it has two of my favorite ingredients in it. Carrots & Peanut butter. Need I say more? The origins of peanut stew are often traced back to West Africa, and is often made with the addition of chicken, fresh ginger, and cabbage, so this version is a little different than traditional African peanut stews.
If you're not as carrot & pb obsessed as I am, there's still plenty of goodness to go around in this stew. Who knew a heckuva lotta veggies could be so hearty?!
What makes this sweet potato peanut stew delicious & healthy
- olive oil
- red onion
- bell pepper
- curry powder
- sweet potato
- diced tomatoes
- vegetable stock
- peanut butter
- frozen shelled edamame
- frozen chopped spinach
- salt and pepper
How to make this peanut stew
Start by heating 1 teaspoon of olive oil in a large pot over medium-high heat. Add 1 chopped red onion, 1 chopped bell pepper (any color will do), 1 chopped carrot, and 1 chopped celery stalk. Continue cooking, stirring often until vegetables are softened, or about 3-5 minutes.
Add 3 cloves of minced garlic and 1 tablespoon of curry powder to the veggies, and cook for an additional 30 seconds before stirring in 1 cubed sweet potato, 1 (15 ounce) can of diced tomatoes, and 4 cups of vegetable stock. Bring the mixture to a boil, the reduce heat to medium-low, and simmer for 8-10 minutes.
Next, add ¼ cup peanut butter (I prefer the naturally, runny kind), 1 cup of frozen shelled edamame, and 1 (10 ounce) package of frozen chopped spinach. Continue to simmer for 3-5 more minutes, or until heated through. Season with salt and pepper as needed and serve.
- You can serve as is, or over a bed of rice or quinoa if preferred. I like mine topped with chopped peanuts or sliced avocado, too.
- Using frozen chopped spinach straight from the freezer is a huge time saver (and money-saving, too!) You can also use a 16 ounce container of fresh baby spinach if you prefer. You will just have to add it in batches, and simmer a little longer until it is all cooked down.
- For extra flavor, Add a bay leaf when you add the curry powder.
What do you serve this peanut stew with?
A lot of times, I'll just serve it as is topped with sliced avocado, or with chopped peanuts on top. You can also serve over a bed of brown rice or quinoa.
Can you freeze this stew?
Yes! This stew freezers well, and love to freeze in individual servings, and thawing overnight in the fridge for lunch the next day.
Money-Saving Tips for this Sweet Potato Peanut Stew
Utilize store brands. Use store brands for items like frozen veggies, stock, spices, and tomatoes for a budget-friendly option that doesn't sacrifice flavor or quality.
Buy in bulk. Purchase veggies you use often like onions, carrots, and potatoes in bags or bigger packages instead of individual since they tend to be more cost-effective.
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Did you make this recipe? Leave me a comment & a rating to let me know how it came out!