Vegan Gambian Peanut Stew (Domoda)

Name: Vegan Gambian Peanut Stew (Domoda)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 1½ tbsp unrefined coconut oil ((use refined for a neutral flavor)); 1 large yellow onion, (diced); 6 garlic cloves, (chopped); 2 tbsp freshly grated ginger; 1–2 jalapeño peppers, (diced (see Note 1) ); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp coriander; 1/4 tsp cinnamon; 1/4 tsp cloves; 1½ tsp kosher salt; Freshly cracked black pepper (to taste); 4 cup (945 mL) low-sodium vegetable broth; 1 small handful fresh thyme sprigs ((see Note 2) ); 1 lb (454g) sweet potatoes, (peeled and finely diced (see Note 3) ); ½ cup (128g) creamy peanut butter ((no sugar added) ); 1 (15-ounce/425g) can of cannellini beans, (drained and rinsed); 1 (28-ounce/800g) can crushed tomatoes; 5 cup (90-100g) chopped kale; 1 tbsp freshly squeezed lemon juice ((or lime juice)); ½ cup (8g) cilantro leaves and tender stems, (chopped ); white rice, brown rice, millet, quinoa, or fonio

By Nisha Vora · Rainbow Plant LifePublic

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This Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it's a feel-good meal that'll become your new favorite vegan dinner!

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 6

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This recipe was taken from Vegan Gambian Peanut Stew (Domoda) · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1.5 tbspunrefined coconut oil ((use refined for a neutral flavor))
1large yellow onion, (diced)
6garlic cloves, (chopped)
2 tbspfreshly grated ginger
1–2jalapeño peppers, (diced (see Note 1) )
2 tbsptomato paste
1 tspground cumin
1 tspcoriander
0.25 tspcinnamon
0.25 tspcloves
1.5 tspkosher salt
—Freshly cracked black pepper (to taste)
4 cup(945 mL) low-sodium vegetable broth
1 small handfulfresh thyme sprigs ((see Note 2) )
455 g(454g) sweet potatoes, (peeled and finely diced (see Note 3) )
0.5 cup(128g) creamy peanut butter ((no sugar added) )
1(15-ounce/425g) can of cannellini beans, (drained and rinsed)
1(28-ounce/800g) can crushed tomatoes
5 cup(90-100g) chopped kale
1 tbspfreshly squeezed lemon juice ((or lime juice))
0.5 cup(8g) cilantro leaves and tender stems, (chopped )
—white rice, brown rice, millet, quinoa, or fonio

Steps

1
Heat a large, deep sauté pan or Dutch oven over medium-high heat. Add the coconut oil, and once it's shimmering, add the onions with a pinch of salt. Cook until the onions are just starting to brown around the edges, 5 to 7 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning.
2
Add in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons kosher salt, and a generous amount of freshly cracked black pepper. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste and spices into the onions. Add a few splashes of water to prevent the spices from drying out or burning.
3
Pour in the vegetable broth, scraping up any browned bits on the bottom of the pan. Add the thyme sprigs, sweet potatoes, peanut butter, drained and rinsed white beans, and crushed tomatoes. Stir well to combine.
4
Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potatoes are soft and tender, stirring occasionally.
5
Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).
6
Add the chopped kale and simmer for 3 to 5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.
7
Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve plain, or on top your favorite grain.

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Per portion

Calories: ~101.8 kcal
Protein: ~10.4 g
Fat: ~9.9 g
Carbs: ~38.7 g
Fiber: ~4.5 g
Sodium: ~1130.7 mg

6 ingredients still need USDA food links. jalapeño peppers, (diced (see Note 1) ), ground cumin, cloves are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Peanuts

Partial · 16/22 ingredients linked