At this current point in time, I have over 800 recipes on this site from over an 8 year time span. It would be slightly crazy to think that all of the recipes kept a normal rotation in my kitchen. I go through phases with most of these recipes. Some I’ve made for a year and then forgot all about while others have found their place in my kitchen. This peanut stew has been a staple since making it the first time after tasting a similar stew at a CSA potluck.
Variations for Peanut Stew
I love this stew because it’s creamy without any extra cream or filler. Many of the peanut stew recipes out there include a tomato base but after making it the way listed out below, I’ve never found a need to add the tomatoes. Since posting this recipe, I’ve only made slight tweaks: adding an extra clove of garlic and a couple more tablespoons of peanut butter.
Make it Vegan: drop the honey and use your favorite sweetener or ditch the sweetener all together (I like the balance it has with the cloves/cayenne pepper though).
Change the greens: I love using chard or collard greens in place of the spinach but keep in mind they take a slightly longer time to cook than the spinach.
Make extras: This is one of those meals that I find gets better with a day or two in the refrigerator. Make a double (or triple batch) for leftovers throughout the week (and serve with your favorite grain!)
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1/4 teaspoon clove (see note)
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 carrot, diced
- 1 medium sweet potato, cut into 1/4" cubes
- 2 to 2 1/2 cups low-sodium vegetable broth
- 1 tablespoon honey
- 1/4 cup smooth peanut butter
- 3 cups spinach, roughly chopped
- Brown Rice to serve, optional
- Peanuts, lightly toasted
- Heat olive oil over medium heat in a pot. Add onions and saute for 4 to 6 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for two more minutes.
- Stir in clove, salt, cayenne, and cumin. Start on the low end of the cayenne pepper and add more only if you want it spicier. Cook for 1 to 2 more minutes until spices are fragrant.
- Next add in sweet potatoes, carrots, veggie broth, and honey. Bring mixture to a boil and reduce to a simmer over low heat. Stir in peanut butter and let stew cook for 15 to 20 minutes.
- Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve with over brown rice if desired and top with toasted peanuts.
+To toast peanuts, roughly chop peanuts and place in a skillet over medium-low heat. Occasionally shake pan and let peanuts toast for 5-6 minutes.
+ Adapted from this weight watchers recipe (yes, I said weight watchers.)
Recipe originally posted on February 24th, 2012. Last updated on November 1st, 2015.