African Sweet Potato Peanut Stew

African Sweet Potato-Peanut Stew
I made this African Sweet Potato Stew for dinner last night because I was craving something easy, nutritious and exotic.
The stew makes a complete meal, with some brown rice. And it is, honestly, to die for. Creamy, spicy and sweet all at once, it is chock-full with the goodness of chickpeas and all sorts of brilliant-red veggies. I tweaked the original a bit by adding a melange of mint, sage and marjoram instead of the coriander, and by skipping the celery. I also added less water for a heftier stew– just two cups instead of the four in the original recipe. Next time I might also try adding some whole peanuts to the stew– along with the onions and sweet potatoes– for more great texture.

Enjoy the African Sweet Potato Stew, all!
African Peanut-Sweet Potato Stew


5.0 from 1 reviews
African Sweet Potato-Peanut Stew
Prep time
Cook time
Total time
Cuisine: African
Serves: 8
  • ½ cup water
  • 3 tbsp low-salt soy sauce
  • 1 onion, thinly sliced
  • 2 small sweet potatoes, peeled and finely diced
  • 1 red bell pepper, diced
  • 2 small carrots, thinly sliced
  • 2 cups canned crushed tomatoes
  • 2 cups water
  • 1 cup dried garbanzo beans or chickpeas, soaked overnight and cooked until tender. Alternatively use 1 can of chickpeas
  • 4 tbsp chopped fresh herbs. I used mint, sage and marjoram, but you can go with cilantro or even basil would be great.
  • 3 tbsp peanut butter
  • 2 tsp curry powder (I used some Rajma masala I had on hand, but any curry powder would do for this)
  1. Heat the soy sauce and water in a large saucepan.
  2. Add the onions and sweet potatoes, mix well, and cook for about 5 minutes or until the onions are softened.
  3. Add the carrots and bell pepper and cook another three to five minutes.
  4. Add the tomatoes, water, beans with any liquid, herbs, peanut butter and curry powder.
  5. Stir to mix, bring it to a boil, then cover and simmer over low heat for another 10 minutes or until the vegetables are fork-tender.
  6. Sprinkle more fresh herbs on top, and serve hot over brown rice.
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  1. says

    Now that’s a new combination for me … sweet poatato and peanuts. But I love peanuts cooked in a gravy or dals or boiled. Looks very wholesome … perfect with some hard crust bread on dreary rainy evenings like we are having these days. :-)

  2. says

    That is so awesome that you are able to work in a field that is truly meaningful for you! :) The fact that the recipes are healthy and delicious is such a plus. This one sounds fabulous; I love sweet potatoes and nuts in general, so I’m sure this is my type of dish.

  3. says

    I love African peanut stew. It’s something I ate as a child, passed onto my mother by her mother.

    A few years ago, I made an African peanut stew at a local Earth Save potluck. Many had never eaten that before, it did’t last. :)

    The PCRM, must be a great place to work, Over the years, I’ve read a lot of information from this organization.

  4. says

    Mmm. I love this stew, I used to make it alot. I should make it again soon.

    PCRM is a great organization. I first found out about them only about a year ago at the animal law conference in Portland. Such a great force in the movement.

  5. says

    This looks rich creamy and delicious! I love the way you replaced the coriander- i don’t love that spice so much.

    And how cool that you work for PCRM! I’ve been checking their website for years and find them so inspiring.

  6. says

    HI there! I’m SO happy I stumbled upon your blog, I love it! I am a 14 year old vegan (with a couple allergies as well). I love animals and I work on behalf of them in any way I can. Your recipes are fantastic and I can’t wait to keep browsing ans try one!

    You say you work for PCRM. So cool! I love all of Dr. Barnard’s books, and all the info available on the site. I eat according to the four food groups and I love to cook and create recipes, so recipes on my blog adhere to that way of eating. I want to make my creations available for all (including those with chronic diseases) to enjoy.

    Love love love your blog, and keep it up!

  7. says

    This looks so delicious, so easy, and so gluten free. Right up my alley! Thanks – I know what we’re having for Shabbat dinner tonight. Just got to get my gluten free challah in the oven and done!

  8. says

    I love seeing African recipes on the blogosphere because its such a under represented cuisine. Love this sweet potato – peanut stew, sounds very filling and yummy !

  9. says

    BB, Thanks, it really is simple.

    Sharmila, would be perfect for a rainy day. What a lovely thought :)

    Vanamala, Tiffany, Thanks.

    Moondancer, that stew sounds delicious. And yes, PCRM does put out a lot of great information on the health benefits of a vegan diet.

    Kitchenwitch, T, Eatingmatters: Thanks!

    Vegirl, Welcome, and thanks for your thoughtful words. I am thrilled to learn you’re eating by the four food groups. Have you seen PCRM’s Power Plate website? It’s, and it’s full of great resources. The Plate’s such a great alternative to the USDA’s outdated food pyramid.

    GlutenFree, Sounds like a great plan :) Hope you like it!

    Usha, Veggiebelly, Ameya, Thanks!

  10. says


    I was wondering how was everything at home and work as I had not seen your post in awhile and I came here to find a another nice recipe.

    I think PCRM is great! I like this recipe and your tweaks to it, I like hearty meal like this and will make it soon as I think I have most ingredients at home.

    Have a great weekend.

  11. says

    What a tasty-sounding dish! I love sweet potato stews. Yum.

    PCRM is such a great organization. Do you know if there’s any employment opportunities there now? I’m moving to DC soon and would love the chance to work at an organization with such strong ethics. I have experience in academic medical research (thankfully, never with animals–just datasets) and have spent a lot of time this past year volunteering at a local farm animal sanctuary.

    All the best, Deena (deena dot loeffler at gmail dot com)

  12. Alice says

    I loved this–but I replaced the water with coconut milk. I’ve been on a real coconut kick lately. Very fragrant recipe!

  13. says

    I made this WONDERFUL stew and I absolutely loved it. Even my non-vegan husband loved it. Your recipes are beautiful and this was the first one I tried. I have since made the zucchini bread as well, which is equally incredible. I can’t wait to try more! Thank you for your beautiful blog!

    • says

      Hi Adam, would another nut, like cashewnut do? You could make a paste of cashewnuts or almonds and add. If that won’t do, add a tablespoon of sugar and leave out the peanut butter. It would still taste awesome. :)

      • Adam says

        Hi Vaishali,

        I just followed your suggestion and substituted cashew butter. Delicious!

        I also stirred in a few roasted, unsalted cashews right before eating the stew. It was delicious and the crunch added a nice texture to offset the soft veggies.

        So far, this is five recipes I’ve made from your site and all have been great. Thanks so much!

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