Serves 6
353 cal · 55 min
Peanut Stew
Recipe GLPRaf0d2d72fe4fbb
A rich and creamy peanut-based stew loaded with tender potatoes, earthy kale, and aromatic spices. This West African-inspired dish combines the depth of peanut butter with tomatoes, ginger, and garlic for a satisfying, protein-packed meal. Finished with bright lime zest and crushed peanuts for texture and freshness.
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Ingredients
1 yellow onion, diced
1 tablespoon olive oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup peanut butter
1/2 cup tomato paste
1 can (15 oz) diced tomatoes
4 cups low-sodium vegetable broth
2 pounds yellow or red potatoes, peeled and cut into 3/4-inch cubes
2 cups kale, roughly chopped
1/4 cup roasted peanuts, chopped
1 lime, zest and juice
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Stir in the minced ginger and garlic, and cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the ground cumin and salt, stirring constantly for about 30 seconds to bloom the spices.
Add the peanut butter, tomato paste, canned diced tomatoes (with juice), and vegetable broth to the pot. Stir well to combine and break up any lumps of peanut butter.
Bring the mixture to a boil over medium-high heat, then add the cubed potatoes and stir.
Reduce heat to medium and simmer, uncovered, for 15-20 minutes until the potatoes are fork-tender and easily pierced. Stir occasionally to prevent sticking.
Add the chopped kale and cook for 1-2 minutes, stirring gently, until the kale is wilted and tender.
Taste and adjust seasoning as needed. Ladle the stew into bowls and garnish each serving with lime zest, a squeeze of fresh lime juice, and chopped roasted peanuts. Serve immediately.
