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.

Folk festivals are LIFE

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

Vegan, gluten free and packed with veggies, this stew is a great addition to any cooking rotation
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 8 people


  • 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


  • 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.


Note: For the carnivores out there, I’ve successfully added a pound of ground chicken or turkey to this recipe. Shredded cooked chicken breast would also be delish.

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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