Vegan Peanut Curry Stew
I love this recipe so much. This was one of my first successful cooking attempts, back when I was a poor student, and long before I met Beans. I was living in Kensington Market in Toronto at the time, and would buy all the veggies from the local fruit markets. When I priced it out, it cost about $2 per meal.
I first had a version of this dish at Hillside, a folk festival in Guelph, Ontario.
Now I make this dish year round to bring back memories of sunshine, music and eco-friendly living. I’ve been making variations on this recipe for more than ten years now. It’s a dish that I just keep coming back to!
Why make this recipe?
- Deliciousness: the most important reason
- Cheap: especially if you buy your veggies from a local market.
- Flexibility: you can change up a lot of the ingredients without any problems.
- Vegan AND gluten free so great for people with dietary restrictions – but you can add meat if you want to add a protein punch.
- Healthy: it’s packed with tons of veggies and mostly made from whole foods – I always feel great and refreshed after eating it.
- Freezability: it freezes well, making it a great candidate for batch cooking.
Vegan Peanut Curry Stew
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 1 green pepper diced
- 1 cup chopped carrot
- 1 cup chopped celery
- 3 cloves garlic minced
- 2 tbsp fresh minced ginger
- 1 tbsp curry powder
- 1 can diced tomatoes 14 oz
- 1 bay leaf
- 1 1/2 cups frozen edamame or fresh snow peas
- 1 can chickpeas drained
- 1 qt broth vegetable or chicken
- 1 large sweet potato diced
- 3/4 cup peanut butter or use almond butter if peanut allergic
- 1/4 cup chopped fresh cilantro
- 1 small bag of baby spinach 5 oz or equivalent amount of chopped kale
- salt and pepper to taste
Instructions
- Over medium high heat, saute onion, green pepper, carrot and celery for 5 minutes
- Add garlic, ginger and curry powder. Do not brown. *If adding ground chicken, brown meat at this stage.
- Add can of diced tomatoes, broth, edamame, chickpeas, sweet potato and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables nearly done.
- Stir in peanut butter and cook until all vegetables tender.
- Turn off heat, stir in cilantro and spinach.
- Season to taste with salt and pepper.
- Garnish with peanuts and fresh cilantro if desired.
Notes
If you like this recipe, let us know! Please share any variations you try in the comments below.
Attribution: The original version of this recipe came from GroupRecipes, but is no longer published on the internets.
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