Vegan West African Peanut Stew

Here’s how to make it…


  • 400ml coconut milk
  • 200g passata
  • 100g peanut butter
  • 2 sweet potatoes
  • 2 bell peppers
  • 2 sticks of celery
  • 1 red onion
  • A handful of spring greens
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp tomato puree
  • 2 tbsp coconut oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • A pinch of sea salt & black pepper


  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the tomato puree and spices
  • Stir to combine then saute for 5 minutes
  • Chop the sweet potatoes, bell peppers and celery in to bite size pieces. Add the sweet potatoes, bell peppers and celery to the pan
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk, passata and peanut butter. Stir to combine then simmer on a medium heat until the sweet potato is soft
  • Finely chop the spring greens. Add the spring greens to the stew then stir to combine
  • Once the spring greens have wilted, season to taste then serve

This recipe serves 4.