Listen. LISTEN. This Peanut Stew is the epitome of life giving beauty in food form, people. I – cannot – rave – enough – about – what – is – happening – here.
First of all: the flavor. We’ve got delicious aromatics in the form of red onion and garlic. We’ve got power flavor builders like curry paste and peanut butter. And we’ve got creamy richness + savory flavor coming from the coconut milk and veggie broth.
Second: the healthiness. This stew is packed to the BRIM with tons and tons of veggies + lots of healthy fats. It honestly just doesn’t really get better than this when it comes to a well rounded dinner.
It’s everything you would need it to be. Are you vegan? It fits. Are you gluten free? Done. Are you doing a Whole 30? This fits with your plan. Are you just a meat eating person who likes delicious food and is on no particular diet or eating plan? THIS IS ALSO PERFECT FOR YOU because it’s just. good. food. Plain and simple.
One of my favorite things about this stew is the leftovers. We ate it as a stew the night I made it, and then for the rest of the week, we ate it over rice like a curry, and OH MAN, it was amazing.
It thickens up a bit in the fridge, and the flavors come together even more intensely, making it the perfect curry-like situation. I never got sick of these leftovers all week, and usually I get burned out on leftovers after just a few days.
If you’re looking for a way to pack your meals with more veggies, this stew is absolutely LOADED with them. We’ve got:
- Red bell pepper
- Sweet Potato
And lots of all of it. The different textures of the veggies – the soft pepper and sweet potato, the firmer cauliflower, the al dente bite of kale – paired with the rich, creamy, flavor bomb broth is such a good combo. It’s just heaven in a bowl TBH.
Here’s the recipe! This one NEEDS to be on your list.Print
Vegan Peanut Stew
This delicious stew is LOADED to the brim with veggies, has lots of healthy fats, and is bursting with THE best flavor. Eat it as stew the first night and then put it over rice like a curry for the leftovers – you’ll love it!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegan
- 2 teaspoons avocado oil (coconut or olive oil works too)
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 head cauliflower, diced into small pieces
- 10 basil leaves, chopped (plus more for topping)
- 1/4 cup cilantro, chopped (plus more for topping)
- 3 cups veggie broth
- 1 14 oz can coconut milk
- 1/4 cup peanut butter (almond or cashew butter if whole 30)
- 1 bunch kale, fibrous stems removed, leaves roughly chopped
- Peanuts, chopped (optional topping)
- Add your avocado oil to a large pot over medium heat. When hot, add your onions and garlic + salt and pepper. Saute until soft
- To this, stir in your curry paste and cook for a minute or two
- Add your basil and cilantro, stir to combine, and then add your sweet potato, cauliflower, and red pepper. Stir until the veggies are coated in the curry mixture. Season well with salt and pepper
- Add your veggie broth and coconut milk, stir to combine, and season again with salt and pepper
- Bring to a simmer and simmer for 10 minutes or until the veggies are fork tender
- Add 4 cups of the soup to a blender. Add your peanut butter and blend until smooth. Stir this mixture back into the rest of the soup
- Add your kale and simmer for about 3-5 minutes until it has softened
- Serve and top each bowl with fresh cilantro and basil + chopped peanuts (optional)
The leftovers are AMAZING served over rice or cauliflower rice like a curry!
Each serving is 7 Freestyle Smartpoints
- Serving Size: 1 cup
- Calories: 186
- Sugar: 5 g
- Sodium: 255 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!
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