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Vegan Peanut Curry Stew

Vegan, gluten free and packed with veggies, this stew is a great addition to any cooking rotation
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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.