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5 from 1 vote

African Sweet Potato-Peanut Stew

A delectable and super healthy African Sweet Potato and Peanut Stew. Serve with brown rice or bread.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course/Stew
Cuisine: African
Servings: 8
Author: Vaishali Honawar


  • 1/2 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)


  • Heat the soy sauce and water in a large saucepan.
  • Add the onions and sweet potatoes, mix well, and cook for about 5 minutes or until the onions are softened.
  • Add the carrots and bell pepper and cook another three to five minutes.
  • Add the tomatoes, water, beans with any liquid, herbs, peanut butter and curry powder.
  • 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.
  • Sprinkle more fresh herbs on top, and serve hot over brown rice.