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    Home » Winter

    Peanut Stew with Kidney Beans & Coconut Milk – Vegan

    Published: Apr 12, 2020 by Richa 59 Comments

    Jump to Recipe   Print Recipe

    This deliciously creamy and rich Vegan Peanut Stew makes for a warm and comforting weeknight meal that’s super easy to make using just One Pot. Gluten-free, soy-free, dairy-free, oil-free option and plant-based!  .Jump to Recipe

    overhead shot of a bowl of creamy vegan coconut peanut stew with veggies and kidney beans served over rice

    Today we are gonna stir some peanut butter into a kidney bean stew and trust me, you will love it! Enter – Vegan Peanut Stew!

    I know peanut butter and kidney beans might sound like a strange combination but you have to trust me when I say it’s amazing. If this is the first time you ever make a peanut-based stew or curry, you’re in for a delicious treat.

    This unique peanut, tomato, and coconut milk-based stew is so incredibly flavorful, super comforting, and is truly a hug in a bowl. The nutty peanut flavor lends itself beautifully to the creamy sweet kidney beans and served over some rice, this hearty vegan stew surely makes for a nutritious meal perfect for weeknights.

     

     

     

     two bowls of vegan creamy coconut mild and kidney bean Peanut Stew served with rice

    Why this Peanut Stew will be your new One Pot weeknight dinner fave:

    While most peanut stews out there are more West African-inspired dishes, made with chicken, I am adding kidney beans to this dish to make it vegan and plant-based, but I promise you won’t even miss the meat. You’re going to fall in love with this rich and flavorful peanut stew!

    This is the kind of vegan comfort food that is perfect for a cozy night in, curled up on the couch under a big soft blanket.

    Another thing I truly love about this vegan kidney bean stew recipe is that it is extremely easy to make using just one pot, so next to no dishes!  It is also packed full of healthy ingredients like bell peppers, carrots, broccoli, and protein-packed kidney beans. We should all eat more of those!

    The combination of natural peanut butter and coconut milk lends this stew a creaminess that you will LOVE and that really brings out the exciting flavors we incorporate.

    overhead shot of a saucepan with creamy Vegan Peanut Stew with kidney beans

    Ingredients for making Vegan Kidney Bean Peanut Stew:

    • Peanut Butter – used as a thickener and for flavor, it lends this stew a creamy richness that seems almost decadent. I use smooth peanut butter for this recipe. If you don’t mind the chunks, you can use chunky. You can also use almond butter or use sunbutter to keep it nut-free
    • Kidney Beans – canned, or soaked and cooked. Make sure to rinse and drain them well if using canned. Or use other beans of choice
    • Spices – chilli powder for some heat, and Indian curry powder for that mild warming flavor. You can use, garam masala, Jamaican curry powder, berbere or Baharat instead (all of these blends can be made at home and the recipes are in my second book). This stew is mildly spiced, but if you want a bit more kick, add more chili and/or some red pepper flakes.
    • Herbs – oregano and thyme – use more or less according to your taste.
    • Vegetables – carrots, bell peppers, broccoli, and diced tomatoes. You can add other veggies – see tips section.
    • Coconut milk – opt for full-fat for the ultimate creaminess.

    overhead shot of ingredients needed for making vegan kidney bean and peanut stew

    Tips and substitutions for making kidney bean peanut stew:

    • To take this stew into an African direction, you can add more peanut butter and maybe a splash more broth, should your gravy become too thick. Also add a scotch bonnet pepper.
    • For a fall/winter version, you could also add in some diced roasted leftover sweet potatoes or squash, if you have any.
    • Toss in some spinach, swiss chard, or even kale or fresh chopped collard greens for extra flavor, color and superpower phytonutrients.
    • Broth can be used instead of oil when sauteing the onions for an oil-free stew.
    • African-Style Peanut Stews usually get topped off with a generous sprinkle of fresh cilantro and some chopped peanuts and you can go that way for sure. For my creation, I also like to add a squeeze of fresh lime juice. Something about that hint of sour really helps cut through the richness and it goes so well with the savory tomato and sweet nutty taste of the peanut butter.

    How to make One-Pot Vegan Peanut Stew with Kidney Beans:

    diced onion sauteeing in a frying pan for making peanut stew


    Heat oil or broth in a skillet over medium heat, add onion and sautee them until golden.

    minced onions being sauteed in a frying pan with spices and peanut butter for making African peanut stew

    Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in.

    chopped vegetables being added to kidney bean peanut stew

    Now, add in the diced tomatoes and veggies and mix in, letting everything come to a simmer.

    overhead shot of cooked Vegan Peanut Stew with veggies and peanut butter sauce in a pan

    Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well.

    broccoli florets being stirred into a pan with creamy vegan Peanut Stew

    Cover and cook for 13-15 minutes or until the veggies are cooked to preference.  I like to add some broccoli halfway through the cooking time. I add them in a bit later so that they don’t lose their color and I also do not mind it being a bit on the crunchy side. Add it in earlier if you want yours fully cooked, or break it into even smaller florets.

    Taste and add more salt or sugar to taste. Garnish with cilantro and lime juice.

    overhead shot of two bowl with vegan coconut milk based Peanut Stew served with rice

    How to Store Vegan Peanut Stew

    This recipe holds up extremely really well both in the refrigerator or freezer. You can refrigerate this peanut stew for up to 3 days or freeze it for up to a month!

    What to serve with this vegan kidney bean stew:

    This peanut stew tastes amazing as is but I love serving it with a side of garlic bread,  gluten-free naan, chickpea flatbread, cauliflower flatbread, rice or cooked grains. You could serve it with cauliflower rice to cut down on the carbs.

    More Vegan One-Pot Recipes from the blog:

    • Instant Pot Vegan Lentil Mushroom Stew 
    • IP Lentil Chili. GF
    • Mushroom Wild Rice Soup. GF
    • Lasagna Soup with Red lentils.  – So Easy
    • IP Potato Chickpea Soup. GF

     

    two bowls of Vegan West African Peanut Stew with Kidney Beans
    Print Recipe
    5 from 21 votes

    Vegan Coconut & Peanut Stew with Kidney Beans

    This deliciously creamy and rich coconut-based Vegan Peanut Stew makes for a warm and comforting easy weeknight meal that’s super quick and simple to make using just one pot. Packed with healthy vegetables and plant-based protein from kidney beans and peanut butter! Gluten-free, soy-free, dairy-free and plant-based!  Serve over rice 
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main, Main Course
    Cuisine: African Inspired, Vegan
    Keyword: coconut milk stew, kidney bean stew, vegan African Peanut Stew
    Servings: 4
    Calories: 324.4kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil or 2 tbsp broth
    • 1/2 small onion chopped
    • 2 cloves garlic finely chopped
    • 3 tbsp peanut butter , or almond butter or use sunbutter for nut-free
    • 1/2 tsp oregano
    • 1/2 tsp thyme
    • 1/2 tsp chilli powder
    • 1 tsp curry powder or garam masala or jamaican curry powder or berbere or baharat
    • 1/2 cup (74.5 g) chopped tomato
    • 1 1/2 - 2 cups (1.4 lb) veggies such as green or red bell pepper, carrots, zucchini etc
    • 1 cup (236.59 ml) coconut milk Or use other non dairy milks such as almond or soy
    • 1/2 tsp salt
    • 1/4 tsp sugar or sweetener
    • 15 oz (425.24 g) canned kidney beans or 1.25 cup cooked kidney bean
    • 1/2 cup (118.29 ml) water
    • cilantro lime juice for garnish

    Instructions

    • Heat oil or broth in a skillet over medium heat, add onion and garlic and sautee them until golden.
    • Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in. Add the tomatoes and veggies and mix in, letting everything come to a simmer. (If adding quick cooking veggies such as broccoli, add them in the next step 5 after 10 mins of simmering. )
    • Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.
    • Garnish with cilantro and lime juice and serve with rice and other cooked grains or as is or with garlic bread.

    Notes

    • Nutrition facts do not include sides.
    • For a fall/winter version, you could also add in some diced roasted leftover sweet potatoes or squash, if you have any.
    • Toss in some spinach, swiss chard, or even kale or fresh chopped collard greens for extra flavor, color and superpower phytonutrients.
    • Broth can be used instead of oil when sauteing the onions for an oil-free stew.
    • Peanut Stew usually gets topped off with a generous sprinkle of fresh cilantro and some chopped peanuts but I also like to add a squeeze of fresh lime juice. Something about that hint of sour really helps cut through the richness and it goes so well with the savory tomato and sweet nutty taste of the peanut butter.

    Nutrition

    Nutrition Facts
    Vegan Coconut & Peanut Stew with Kidney Beans
    Amount Per Serving (1 /2 recipe)
    Calories 324.4 Calories from Fat 106
    % Daily Value*
    Fat 11.77g18%
    Saturated Fat 4.93g31%
    Sodium 492.09mg21%
    Potassium 756.12mg22%
    Carbohydrates 44.61g15%
    Fiber 13.54g56%
    Sugar 4.46g5%
    Protein 14.41g29%
    Vitamin A 8315.99IU166%
    Vitamin C 21.85mg26%
    Calcium 85.67mg9%
    Iron 3.36mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Jacqueline Gomez

      January 12, 2023 at 12:32 pm

      5 stars
      This was amazing!! So easy and delicious my whole family including my 8 year old son enjoyed it with wild rice. Thank you 🙏🏼

      Reply
      • Vegan Richa Support

        January 13, 2023 at 11:04 am

        Very glad you all enjoy!

        Reply
    2. Nimmu

      October 11, 2022 at 4:39 am

      Is there a substitute/ alternative for coconut milk?

      Reply
      • Richa

        October 11, 2022 at 12:32 pm

        Use oat milk or soy milk or almond milk

        Reply
    3. Dan

      May 13, 2022 at 3:40 am

      5 stars
      Yum! Very good and quick recipe, thats how I like them 😉

      Thanks, Richa!

      Reply
      • Vegan Richa Support

        May 13, 2022 at 1:35 pm

        perfect!

        Reply
    4. Heidi

      May 10, 2021 at 7:21 pm

      Is there a replacement for tomatoes? As in, could I use a bit of spaghetti sauce? I don’t have any tomatoes in the house!

      Reply
      • Vegan Richa Support

        May 11, 2021 at 5:24 pm

        that would work !

        Reply
    5. Victoria

      March 29, 2021 at 7:29 pm

      5 stars
      Every single one of your recipes that I’ve tried has been a 5 star recipe, and this one is no different!! Well done Richa and thank you for another amazing recipe that I will add into my rotation!

      Reply
      • Vegan Richa Support

        March 31, 2021 at 10:42 am

        yay! thanks for popping in ♡

        Reply
    6. Mel Cam

      November 27, 2020 at 4:46 pm

      5 stars
      Amazing and easy recipe!

      Reply
    7. Kathleen

      October 15, 2020 at 5:42 am

      5 stars
      This is one of my favourite meal prep recipes, it is delicious!

      Reply
      • Richa

        October 15, 2020 at 9:41 am

        Yay

        Reply
    8. Maddie

      October 14, 2020 at 7:43 pm

      5 stars
      Great dish and easy to make!

      Reply
    9. Maxime Bouilly Geronimi

      June 21, 2020 at 1:41 pm

      5 stars
      I was looking for something new to do with kidney beans and I loved it! A very nice recipe I will do again for sure.

      Reply
    10. Karin Nelson

      June 17, 2020 at 5:52 pm

      5 stars
      Just made this and it’s DELISH!!

      Reply
      • Vegan Richa Support

        June 17, 2020 at 7:00 pm

        thank you, Karin =)

        Reply
    11. veena achar

      June 12, 2020 at 1:37 pm

      5 stars
      I made this tonight for dinner and we had it with quinoa. Will post picture on fb. I never ever go wrong with vegan Richa recipes! I roasted butternut squash, used very small pieces of cauliflower including the greens, some freshly harvested spinach and followed the recipe. I made it for 6 people and we three ate all of it up! 🙂 absolutely amazing taste. Thanks so much Richa!

      Reply
      • Richa

        June 12, 2020 at 8:16 pm

        Awesome

        Reply
    12. Kesha

      June 09, 2020 at 6:48 am

      What could be the substitute for peanut butter?

      Reply
      • Vegan Richa Support

        June 09, 2020 at 12:14 pm

        Almond butter could work.

        Reply
    13. Amrit

      June 06, 2020 at 7:38 am

      5 stars
      Excellent recipe! In love with the output!

      Reply
    14. microphone camera 2020

      May 29, 2020 at 7:17 am

      Many thanks Risha :*

      Reply
      • Vegan Richa Support

        May 29, 2020 at 9:43 am

        🙂

        Reply
    15. Katy

      May 19, 2020 at 2:19 pm

      I made it and like it, thank you!

      Used peas and no broccoli, garam masala seasoning and veg king masala and no extra chili powder.

      Reply
      • Vegan Richa Support

        May 20, 2020 at 1:14 pm

        that works =)

        Reply
      • Douglas

        August 18, 2020 at 4:48 pm

        5 stars
        This was once again perfect. I didn’t have a lot of time or energy and this was easy and wonderfully seasoned! I added romsnesco broccoli, carrots and a bell pepper to mine and love the peanut/coconut taste! Definitely a winner and I am keeping this in the goto pile!

        Reply
    16. DMoney

      May 13, 2020 at 11:27 am

      5 stars
      Delicious, decadent comfort food. The combo of peanut butter and coconut milk amps up the fat content and flavor. Everyone in my family loved it. We ate it with white rice. I ate left overs on top of some cut up potatoes w/ sriracha. thanks, Richa!

      Reply
      • Richa

        May 13, 2020 at 3:35 pm

        Awesome

        Reply
    17. Melissa

      May 08, 2020 at 12:15 pm

      5 stars
      I made this last night for the first time. I had some homemade Jamaican curry that I used, served over jasmine rice. It was absolutely delicious, savory, cozy bowl of happy. Second day leftovers just as good!!

      Reply
    18. Sarah

      May 05, 2020 at 5:17 pm

      5 stars
      I just made this for the first time and we loved it! I used red and green peppers and zucchini. I did add extra on all the spices. So delicious! Can’t wait to have it for leftovers, after it’s been sitting in its spices for a day or two. Also, it was so easy to make. Thank you for another winning recipe!

      Reply
    19. Lynn

      May 01, 2020 at 5:45 pm

      Love all the photos and the comments very helpful but darn it, didn’t like the taste that much…just blah, no big deal and I was so excited to try it

      Reply
      • Richa

        May 01, 2020 at 5:47 pm

        That’s ok. You don’t have to like all my flavor combinations 🙂

        Reply
    20. Shan

      April 29, 2020 at 4:12 pm

      I tried this and it was great. Definitely making this a go-to meal. Thank you.

      Reply
      • Vegan Richa Support

        April 29, 2020 at 7:08 pm

        Awesome!!! It’s one of my favorites!

        Reply
    21. Sue

      April 20, 2020 at 4:36 pm

      5 stars
      Good meal. Thanks Richa.

      Reply
    22. Andrew

      April 20, 2020 at 10:20 am

      Excellent way to get rid of vegetables in refrigerator that need repurposing. Quick and delicious.

      Reply
    23. jennifer horan

      April 18, 2020 at 7:01 pm

      5 stars
      In a word–AMAZING!
      What a beautiful, rich, luscious creation!
      I used carrot, various colors of peppers, mushrooms, and kale…I also added extra peanut butter and topped off with pan-fried cashews.
      Thank you for this lovely offering.

      Reply
      • Vegan Richa Support

        April 19, 2020 at 1:24 pm

        your welcome! sounds decadent

        Reply
    24. Joyce

      April 16, 2020 at 4:08 pm

      5 stars
      I made this tonight for my husband and daughter, who is staying with us while she works from home during this period of quarantine in New York State. I had most of the ingredients on hand and added the vegetables I had: green pepper, carrots, spinach. It was easy to make. My husband said he thought it was a good comfort food meal. My daughter agreed. Thank you for this recipe.

      Reply
      • Vegan Richa Support

        April 17, 2020 at 11:30 am

        perfect! thank you

        Reply
    25. Mamatha

      April 16, 2020 at 4:06 pm

      5 stars
      This was great. I used a can of light coconut milk replaced kidney beans with black beans and used a can of diced tomatoes in place of the tomato and water. Thanks for the reco

      Reply
      • Vegan Richa Support

        April 17, 2020 at 11:29 am

        your welcome!

        Reply
    26. Mahindra Tractor

      April 15, 2020 at 10:42 pm

      Hi,
      Thanks for sharing this article information such as so useful.

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:44 pm

        thank you!

        Reply
    27. Elizabeth

      April 15, 2020 at 4:24 pm

      5 stars
      This was delicious, and a great way to use some bell peppers that were a little beyond their prime. Thank you!

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:58 pm

        thanks!

        Reply
    28. Ann

      April 15, 2020 at 3:50 pm

      When does the garlic go in?

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:57 pm

        Ann; with the onion straight away in the heated broth or oil; 1st step.

        Reply
    29. Elizabeth

      April 13, 2020 at 10:05 am

      Can anything else be used besides coconut milk? I’d like to keep the fat content down and the PB already has fat. I love the combination of ingredients. It looks delish!

      Reply
      • Richa

        April 13, 2020 at 2:21 pm

        use any non dairy milk. The pb will be enough to thicken

        Reply
      • Mim

        April 14, 2020 at 9:56 pm

        Imade this with pb2 powder which is fat free and coconut powder which is lower fat.

        Reply
        • Vegan Richa Support

          April 19, 2020 at 10:07 pm

          sweet!

          Reply
      • Danielle

        April 15, 2020 at 9:38 am

        A recommendation from Mary McDougall is to add a lower-fat plant milk of your choice and a few drops of coconut extract. The coconut flavor without saturated fat!

        This recipe looks delicious, and I will soon make it with soy milk and coconut extract in place of the coconut milk. Thanks for the recipe as always, Richa! I hope you are staying safe.

        Reply
        • Vegan Richa Support

          April 17, 2020 at 11:26 am

          great idea!

          Reply
    30. Belle

      April 12, 2020 at 6:55 pm

      5 stars
      Forgot to award stars. Definitely a five-star recipe!

      Reply
      • Richa

        April 13, 2020 at 4:37 pm

        thanks!

        Reply
    31. Belle

      April 12, 2020 at 6:52 pm

      I was uninspired for Easter dinner today til I found your recipe in my inbox. Whipped it up and it had lots of eye appeal and was delicious. Thank you!

      Reply
      • Vegan Richa Support

        April 17, 2020 at 11:21 am

        awesome!!

        Reply

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