Vegan African Stew
  • CourseMain Dish, Soups
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1tbsp coconut oil
  • 1 white oniondiced
  • 3cloves garlicminced
  • 1tsp ground ginger
  • 1 sweet potatocut into 3/4 inch squares
  • 1cup Carrotschopped
  • 2tsp ground cumin
  • 1/4tsp crushed red pepper flakes
  • 1/2cup tomato paste
  • 1/2cup creamy peanut butter
  • 4cups vegetable broth
  • 4cups kalechopped and stems removed
  • 3cups cooked brown ricefor garnish
  • 1/2bunch cilantrofor garnish
  1. Heat coconut oil in a large pot over medium heat and cook onions, garlic, and ginger until the onion starts to become translucent.
  2. Add in sweet potato and carrots and cook additional 5-7 minutes. Reduce heat to low and gentle stir in cumin and red pepper flakes until the mixture is evenly coated.
  3. Mix in the tomato paste, peanut butter, and vegetable broth. Stir constantly until everything is well-combined. Return heat to medium until a simmer is reached (then reduce) and cook until the sweet potatoes and carrots are tender. Approximately 25 minutes.
  4. Once the sweet potatoes and carrots are fork tender, remove about 1/3 of the stew and blend to a creamy consistency. Add the blended stew back into the main pot and stir in the kale
  5. Plate by adding stew to a bowl along with a pad of rice and fresh cilantro for garnish.