Peanut Stew

Name: Peanut Stew
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: African
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

Recipe GLPRaf0d2d72fe4fbb

African

Main Course

55 min

353 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This peanut stew hits every mark for a Charlotte weeknight: all ingredients are standard stock at Harris Teeter, Food Lion, or Kroger—nothing requires a second stop. At roughly 80 cents per serving, the cost is driven by peanut butter and broth, both budget-friendly staples. The 55-minute stated time is honest if you count browning onions and simmering, though the actual hands-on prep is closer to 15 minutes. It's a forgiving one-pot dish that reheats beautifully and feeds a family without fussiness; peanuts as a protein source aligns well with North Carolina's agricultural heritage, and the lime and ginger give it enough character to feel intentional rather than rote.