Vegan Peanut Stew

Vegan Peanut Stew - This flavor bomb bowl of goodness will have you dreaming about the leftovers all week. It’s perfection!

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!


  • 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)


  1. Add your avocado oil to a large pot over medium heat. When hot, add your onions and garlic + salt and pepper. Saute until soft
  2. To this, stir in your curry paste and cook for a minute or two
  3. 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
  4. Add your veggie broth and coconut milk, stir to combine, and season again with salt and pepper
  5. Bring to a simmer and simmer for 10 minutes or until the veggies are fork tender
  6. 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
  7. Add your kale and simmer for about 3-5 minutes until it has softened
  8. 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