Vegan Coconut and Peanut Stew with Kidney Beans

two bowls of Vegan West African Peanut Stew with Kidney Beans

5 from 30 votes

Vegan Coconut and 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

Cook Time20

Total Time25

Course: Main, Main Course

Cuisine: African Inspired, Vegan

Keyword: coconut milk stew, kidney bean stew, vegan African Peanut Stew

Servings:

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 dried oregano
1/2 tsp dried thyme
1/2 tsp chilli powder or cayenne
1 - 2 tsp curry powder or garam masala or jamaican curry powder or berbere or baharat
1/2 cup chopped tomato
1 1/2 - 2 cups veggies such as green or red bell pepper, carrots, zucchini etc
1 cup 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 canned kidney beans or 1.25 cup cooked kidney bean
1/2 cup water
cilantro lime juice for garnish

US Customary - Metric

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 tomatoes and mix and cook for 2 mins. Add in the peanut butter and mix it in. Add a splash of water to help mix the peanut butter so it doesn’t clump up. Add the veggies and mix in. (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 , chopped roasted peanuts and lime juice and serve with rice and other cooked grains or as is or with garlic bread. Some Sambal oelek or chili crisp also pairs well with this stew

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