Vegan Peanut Stew

For a hearty, warm, comforting dinner, try this Vegan Peanut Stew. It’s made with sweet potatoes, peanut butter, and pumpkin, making it a nutrient-rich meal that will leave you feeling full and cozy.

Prep: 10Cook: 30Total: 40 minutes
Yield 6 bowls 1x


  • 2 tbsp olive oil
  • 1 small yellow onion, diced.
  • 2 tbsp fresh grated ginger
  • 4 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
  • 5 cups low sodium vegetable broth
  • 3 cups sweet potatoes, peeled + diced
  • 1/2 cup tomato paste
  • 1/2 cup natural peanut butter
  • 1 cup pumpkin puree*
  • 1 can chickpeas, drained and rinsed
  • 1 5oz bag spinach
  • Optional: crushed peanuts and cilantro to top, rice on the side.


  1. Heat a large soup pan or dutch oven over medium heat. Add 2 tbsp of olive oil.
  2. Once heated, add yellow onion and saute for 2 minutes.
  3. Add in garlic, ginger, cumin and salt and saute for 1 minute. Lower heat to low.
  4. Add in veggie broth, sweet potatoes, tomato paste, peanut butter, pumpkin, and chickpeas, and stir until well combined.
  5. Let mixture simmer over medium-low heat for 20 minutes or until sweet potatoes are fork tender. 
  6. After 20 minutes, turn off heat and stir in spinach. Let sit for 5 minutes or until spinach as wilted in.
  7. Serve with rice, ground peanuts, and cilantro. Enjoy!


* you can find pumpkin puree year round in the baking aisle, this can also be substituted with mashed sweet potato.

Author: Erin MorrisseyCategory: dinner, lunch, veganMethod: stovetopCuisine: IndianDiet: Vegan