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.
Servings 6 bowls
Calories 289kcal
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion diced.
- 2 tablespoon fresh grated ginger
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 5 cups low sodium vegetable broth
- 3 cups sweet potatoes peeled + diced
- ½ cup tomato paste
- ½ cup natural peanut butter
- 1 cup pumpkin puree*
- 1 can chickpeas drained and rinsed
- 1 5 oz bag spinach
- Optional: crushed peanuts and cilantro to top rice on the side.
Instructions
- Heat a large soup pan or dutch oven over medium heat. Add 2 tablespoon of olive oil.
- Once heated, add yellow onion and saute for 2 minutes.
- Add in garlic, ginger, cumin and salt and saute for 1 minute. Lower heat to low.
- Add in veggie broth, sweet potatoes, tomato paste, peanut butter, pumpkin, and chickpeas, and stir until well combined.
- Let mixture simmer over medium-low heat for 20 minutes or until sweet potatoes are fork tender.
- After 20 minutes, turn off heat and stir in spinach. Let sit for 5 minutes or until spinach as wilted in.
- Serve with rice, ground peanuts, and cilantro. Enjoy!
Video
Notes
* you can find pumpkin puree year round in the baking aisle, this can also be substituted with mashed sweet potato.
Nutrition
Calories: 289kcal | Carbohydrates: 31g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 627mg | Potassium: 849mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18785IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 3mg