West African Vegan Peanut Stew with Butternut Squash

A recipe for peanut butter lovers! But this time, it’s not a sweet treat! It is our favourite West African Peanut Stew. We cooked butternut squash, pepper and spinach in spiced peanut butter stock to create a rich, creamy and satisfying stew for cold winter evenings!

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What Is This African Peanut Curry All About?

This recipe is the first West African dish that I have ever made. But after eating it for the first time, I knew I needed more West African Cuisine in my life! Made with copious amounts of peanut butter, it is so incredibly rich and creamy, that it makes a perfect cold winter day dish. We served it with simple brown rice and garnished it with some extra herbs and spices!

The African Peanut Butter Stew itself is spiced with ground cumin, coriander, cayenne pepper and ginger. It is kind of like Indian curry, but with lots of peanut butter (which in my books is a great thing)!

Not only 100% plant-based, but this Vegan African Peanut Stew is also gluten-free, and suitable for celiacs! What is more, this recipe is open to so many variations based on your preferences, availability of ingredients and time. We’ve made it with sweet potatoes, kale, green lentils… Or you can make it with chicken instead of butternut squash!

Method

First, get all of your ingredients ready, weighed and chopped.

Cook brown rice following packet instructions. Once cooked, keep warm in a pan covered with a lid. Mix hot vegetable stock and smooth peanut butter.

Heat a large non-stick frying pan with 2 tablespoon of oil. Tip in the onions and fry for 5 minutes to soften. Add the ginger, cayenne, ground coriander, cumin, chillies (save some for garnish) and some black pepper. Add the butternut squash and pepper and cook, stirring, for approx. 2 mins.

Add the peanut butter stock, stir, cover with a lid and cook on low-medium heat for 10-15 min or until butternut squash is soft and tender.

Once the butternut is cooked, add the spinach and half of the coriander and stir until wilted.

Serve this Vegan Peanut Stew on a bed of brown rice. Sprinkle with the reserved coriander, chilli and lime wedges for squeezing over, if using.

Side Dishes for African Peanut Stew

West African Peanut Stew is typically served with rice. We personally prefer brown rice with this dish, as it has a nutty flavour that complements peanut butter very well. Alternatively, try it with coriander and lime rice. It also goes well with millet, quinoa or couscous!

Since this is a vegan dish, it is full of vegetables as is, but if you want to add a couple of extra side vegetable dishes, serve it with a light slaw or raw courgette ribbon salad.

Other Comfort Food Ideas

Looking for more comfort food ideas. We have you covered! Here are some of our favourite recipes:

• Asian-Style Satay Jackfruit Burger with Sesame Wedges (Vegan)
• Poutine with Chicken and Garlicky Greens
• Spicy Bean Stew with Cheesy Dumplings (Vegetarian)

Recipe Card

West African Vegan Peanut Stew

A recipe for peanut butter lovers! But this time, it's not a sweet treat! It is our favourite West African Peanut Stew. We cooked butternut squash, pepper and spinach in a spiced peanut butter sauce to create a rich, creamy and satisfying stew for cold winter evenings!

5 from 13 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine West African

Servings 2 portions

Calories 766 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 140 g brown rice
• 1 brown onion finely chopped
• 180 g butternut squash cut into 1 cm cubes
• 1 pepper cut into bite size pieces
• 50 g spinach
• 100 g smooth peanut butter
• 300 ml vegetable stock
• 1 red chilli finely chopped
• 10 g root ginger finely chopped or minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper
• 10 g fresh coriander finely chopped, including stalks
• ½ lime, cut into wedges optional

Instructions

 

• First, cook brown rice following packet instructions. Once cooked, keep warm in a pan covered with a lid.
• Mix hot vegetable stock and smooth peanut butter.
• Heat a large non-stick frying pan with 2 tablespoon of oil. Add the onions and fry 5 mins to soften. Add the ginger, cayenne, ground coriander, cumin, chillies (save some for garnish) and some black pepper. Add the butternut squash and pepper and cook, stirring, for approx. 2 mins.
• Add the peanut butter stock, stir, cover with a lid and cook on low-medium heat for 10-15 min or until butternut squash is cooked.
• Once the butternut is cooked, add the spinach and half of the coriander and stir until wilted.
• Serve African Peanut Stew on a bed of brown rice. Sprinkle with the reserved coriander, chilli and lime wedges for squeezing over, if using.

Nutrition

Calories: 766kcalCarbohydrates: 84gProtein: 27gFat: 41gSaturated Fat: 8gSodium: 883mgPotassium: 1390mgFiber: 12gSugar: 16gVitamin A: 11643IUVitamin C: 134mgCalcium: 160mgIron: 6mg

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