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Vegan West African Sweet Potato Peanut Butter Curry Stew

This healthy, plant-based recipe for Vegan Sweet Potato Peanut Butter Curry Stew features peanuts (aka groundnuts), an ingredient common in West Africa. The traditional dish comes from Ghana, where bold flavors come together from sweet potatoes, spicy curry, fresh ginger, and rich peanut butter. Dark greens round out the color for a hearty healthy stew.
Total Time30 minutes
Course: Dinner
Cuisine: African, Ghanaian, Gluten-Free, Oil-Free, Plant-Based, Vegan, Vegetarian, West African
Keyword: 30 minutes or less, african, comforting, dinner, freezer-friendly, Ghana, greens, healthy, oil-free, peanut butter, plant-based, satisfying, spicy, wfpb
Servings: 4
Calories: 204kcal

Ingredients

  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 3 inches fresh ginger peeled and minced
  • 2 tablespoons curry powder
  • 1 large sweet potato diced into bite-sized pieces
  • 2 cups water
  • ΒΌ cup natural roasted peanut butter no added oils or sweeteners
  • 1 bunch Collard greens stemmed and chopped into bite-sized pieces
  • Fresh lime wedges chopped peanuts, green onions to garnish (optional)

Instructions

  • In a medium pot, sweat the bell pepper and onion, covered, over medium heat until the onion is soft. Add the ginger and curry powder and cook 2 more minutes, until aromatic.
  • Add the sweet potato, water, and peanut butter. Cover and bring to a boil. Once boiling, stir the stew and make sure the peanut butter is mixed well into the broth. Reduce to a simmer and cook until the potato is knife-tender, about 15 minutes.
  • Add the collards, cover, and simmer until the collards are tender, about 5 more minutes.
  • Remove the lid, taste to adjust seasoning. Garnish with limes, peanuts, or green onions to your preference, and serve.
  • Enjoy on its own or serve over steamed brown basmati rice.

Notes

Yield: 10 cups