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Plant Based African Peanut Stew

Makes 8+ cups

Author Molly Patrick of Clean Food Dirty Girl


  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper (about 10 turns)
  • 1/8 teaspoon cayenne powder (omit if you don't like spicy)
  • 1/8 teaspoon clove powder
  • 2 medium-small sweet potatoes, cut into 1/2-inch chunks (about 3 cups / 415 g)
  • 1 cup diced yellow onion (130 g)
  • 1/2 cup diced red bell pepper (70 g)
  • 4 garlic cloves, minced
  • 2 teaspoons peeled and minced ginger root
  • 1 28 oz / 794 g can, carton or jar crushed or diced tomatoes
  • 1/2 cup peanut butter (125 g / no added salt or sugar)
  • 2 1/2 cups water (590 ml)
  • 3 cups chopped kale (100 g)


  1. In a small dish, mix together the cumin, salt, cinnamon, turmeric, chili powder, black pepper, cayenne and clove powder. Set aside for now.  

  2. Prep and measure out the rest of the ingredients and then heat a large pot over medium heat for 2 minutes. Add the sweet potato, onion, bell pepper, garlic and ginger. Cook for about 3 minutes, stirring occasionally and adding a splash of water and stirring if things start to stick.

  3. Add the spices that you set aside earlier and cook for 1 minute, stirring constantly. 

  4. Add the tomatoes and peanut butter and stir until all the peanut butter is mixed in and any stuck bits of spices are loosened up from the bottom of the pot. 

  5. Add the water, stir and bring to a boil. Lower the heat and simmer for 20 minutes, with a lid on the pot at an angle. Stir every 5 minutes or so with a wooden spoon, making sure you get up any stuck bits from the bottom of the pot. 

  6. Take off the lid, add the kale and simmer for an additional 10 minutes, with the lid off the pot, until the sweet potatoes are tender. 

  7. Stew will thicken up as it cools.