Save It A vibrant hearty stew featuring creamy peanut butter tender kale and a medley of colorful vegetables simmered in a fragrant Thai-inspired broth is the ultimate comfort for cool evenings or busy weeknights. Wholesome ingredients come together in a filling vegan meal bursting with color and rich flavor.
The first time I made this stew I was amazed how the peanut butter melded so perfectly with coconut milk and spices. The kale adds great texture while the sweet potatoes turn creamy as they cook.
Ingredients
- Coconut oil: 1 tablespoon
- Onion: 1 large diced
- Garlic: 2 cloves minced
- Fresh ginger: 1 tablespoon grated
- Carrots: 2 medium sliced
- Red bell pepper: 1 diced
- Sweet potato: 1 medium peeled and cubed
- Kale: 1 bunch stems removed and leaves chopped (about 4 cups)
- Vegetable broth: 4 cups low-sodium
- Coconut milk: 1 (14 oz/400 ml) can
- Diced tomatoes: 1 (14 oz/400 g) can
- Peanut butter: 1/3 cup natural smooth or chunky
- Soy sauce or tamari: 2 tablespoons
- Maple syrup: 1 tablespoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Chili flakes: 1/2 teaspoon optional to taste
- Salt and pepper: to taste
- Garnish: fresh cilantro chopped roasted peanuts chopped lime wedges (optional)
Instructions
- Sauté aromatics:
- Heat coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and ginger:
- Stir in garlic and ginger then cook for 1 minute until fragrant.
- Add vegetables:
- Add carrots bell pepper and sweet potato. Cook for 3–4 minutes stirring occasionally.
- Spice the mix:
- Add cumin coriander and chili flakes. Stir well to coat vegetables with spices.
- Create stew base:
- Pour in vegetable broth coconut milk diced tomatoes soy sauce and maple syrup. Stir thoroughly.
- Simmer:
- Bring to gentle boil reduce heat and simmer uncovered for 15 minutes or until sweet potato is tender.
- Add peanut butter:
- Whisk peanut butter into stew until smooth and incorporated.
- Add kale:
- Stir in chopped kale. Simmer for 5–7 minutes until kale is wilted and tender.
- Finish and serve:
- Taste adjust seasoning with salt and pepper. Serve hot garnished with cilantro roasted peanuts and lime wedges if desired.
Save It My family loves gathering around the table for this vibrant stew especially when we top it with crunchy peanuts and fresh cilantro. It disappears quickly every time I serve it.
Required Tools
Large soup pot cutting board chef’s knife wooden spoon or spatula measuring cups and spoons whisk are all you need for a smooth prep and cooking process.
Allergen Information
Contains peanuts and soy from peanut butter and soy sauce. Use tamari for a gluten-free option and always verify packaged ingredients to avoid hidden allergens.
Nutritional Information
Each serving provides about 390 calories 23 g total fat 38 g carbohydrates and 11 g protein making this stew a satisfying and nourishing choice.
Save It This Thai peanut kale veggie stew is even better the next day as flavors deepen overnight in the fridge. Enjoy each bowl with desired garnishes for a lively finish.
Recipe FAQs
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard make great alternatives to kale and cook just as quickly in the stew.
- → How can I increase the protein content?
Stir in cooked chickpeas or tofu during the last few minutes of simmering for added protein.
- → Is this dish gluten-free?
Use gluten-free soy sauce or tamari to keep the dish suitable for gluten-free diets.
- → What can I serve with this stew?
Pair with steamed jasmine rice or warm naan to complement the stew and add extra heartiness.
- → How spicy is this stew?
Spice level depends on the amount of chili flakes used. Adjust to your personal preference.
- → Can I prepare this stew ahead of time?
Yes, the flavors deepen as it sits. Refrigerate and gently reheat for delicious leftovers.