Spiced peanut stew with collards and sweet potato

This vegan recipe offers a fragrant and flavorful take on a West African peanut stew.

Spiced peanut stew with collards and sweet potato

While curries are often seasoned with powdered spices, this version utilizes makrut lime leaves for a more aromatic and sweet-tangy flavor profile. The aromatics are enhanced with a touch of cumin and ginger for warmth.

This vegan take differs from the original chicken-based dish, but both options deliver a delicious and satisfying experience.

Servings: 6


  • 1 cup dried quinoa (or a whole-grain, such as brown rice)
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons coarse Kosher salt
  • 1/2 teaspoon cumin
  • 4 tomatoes, blanched and peeled (or one 14.5 oz can of whole peeled tomatoes)
  • 1 thumb-sized nub of ginger, minced
  • 4 makrut lime leaves
  • 1 cup chunky unsalted peanut butter
  • 4 cups water
  • 2 medium or 3 small sweet potatoes, peeled and sliced into 1/4-inch discs (about 4 cups)
  • 1 bunch collard greens, stemmed and thinly sliced (stack leaves, roll them, and slice)
  • Cilantro for garnish
  • Dry roasted peanuts for garnish


  1. Cook quinoa according to package instructions and set aside.
  2. Melt coconut oil in a large pot at medium heat.
  3. Add onions, 1/2 teaspoon of salt, and cumin. Cook for 10 to 15 minutes until onions are soft, stirring frequently.
  4. Add tomato and mash it with a wooden spoon. Add the minced ginger and the lime leaves and let them stew until the mixture is thick.
  5. Add peanut butter, the rest of the salt, and water. Simmer at medium-low heat and continue to stir until the sauce is smooth.
  6. Add sweet potatoes and cook for another 15 to 20 minutes until the sweet potatoes are tender, stirring occasionally to prevent the peanut butter from sticking to the bottom of the pot.
  7. Add the collard greens and let soften for a couple of minutes.
  8. Serve in a bowl with quinoa and garnish with peanuts and cilantro.


Note: If you are starting with fresh tomatoes, core them and cut an “x” on the opposite end with a paring knife. Blanch in boiling water for 5 minutes. Remove tomatoes, let cool, and peel.

Nutrition information (per serving)

  • Calories: 460
  • Total fat: 26 g
  • Saturated fat: 6 g
  • Cholesterol: 0 mg
  • Sodium: 670 mg
  • Total carbohydrate: 47 g
  • Dietary fiber: 10 g
  • Total sugars: 10 g
  • Protein: 17 g