Peanut stew


This hearty stew is perfect for the cold winter months.

This is one of those dishes that no matter what day you’ve had, it will cheer you up. Ever since we first cooked this it has become one of our favourite meals.

Unlike the first two weeks, we are not using a meat replacement. But don’t worry. You won’t miss the ‘meat’. This comfort meal is filled with delicious sweet potatoes, lentils and peanut butter. I found this recipe in another Dutch magazine and the original recipe (in Dutch) recommended this is a dish for four people. Experience taught me it was more like five people, and you would need two pans to prepare it (or one of those large cast iron pots that I don’t have!).

I like simple dishes. And my family only consists of two people (and two rabbits who will happily munch at the leftover kale). So I adapted the recipe. The recipe for the stew as shown below will get you a delicious meal for 2 to 3 people and you will only need one pan.

Peanut stew

15 minutes preparation + 25 minutes cooking — serves 2 to 3


  • 1 onion
  • 3 cloves of garlic
  • 1 tablespoon ginger (you can use fresh ginger or 0.5 tablespoon ground ginger)
  • 1 can of lentils, drained
  • 1 little tin of tomato puree (c. 70 grams or one tablespoon if you are using a tube of tomato puree)
  • 600grams sweet potatoes
  • 2 red peppers
  • 3 generous tablespoons of peanut butter
  • 1 vegetable stock cube
  • 75-100grams kale
  • Oil
  • Optional: unsalted roasted peanuts to garnish

Prepare the vegetables

  1. Peel the sweet potatoes and cut into cubes of max 1.5cm.
  2. Wash the peppers and cut into cubes.
  3. Cut the onion into rings.
  4. If you are using fresh ginger, peel and grate.
  5. Peel and finely cut the garlic.

Cook the stew

  1. Heat oil in a large frying pan. Boil 400ml of water.
  2. Once the pan is hot, add the onion and cook until translucent.
  3. Mix the vegetable stock cube with the boiled water to create 400ml vegetable stock.
  4. Add the garlic, ginger, and drained lentils to the onion. Stir briefly.
  5. Add the tomato paste. Stir and cook for about 2 minutes.
  6. Add the sweet potatoes, peppers, and peanut butter. Stir to mix in and spread the peanut butter.
  7. Add the vegetable stock and mix everything well so that the peanut butter is absorbed into the stock.
  8. Bring the stew to a boil and simmer for 15 minutes. Stir halfway through so that the sweet potatoes cook evenly.

Bringing it all together

  1. Wash the kale and add to the stew. Mix through and cook for another 2 minutes.
  2. Serve the stew with the peanuts as garnish.
Enjoy your meal!

Did you like this?

Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!

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