Peanut Stew with Sweet Potatoes and Collards


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]We have a peanut butter obsession in my household. Peanut butter on toast, peanut butter dipping sauce, peanut butter in a packet, peanut butter on a spoon. I know I’m not the only one. (If you too love peanut butter, check out this Thai pizza with peanut sauce!) Since we are such legume oriented people, I wanted to incorporate peanut butter in a dish that was front and center. So I started playing with this peanut stew.

Peanut stew, or groundnut stew is called “maafe” (among other names) in West Africa, where this dish has its origins. It’s a rich, thick stew with as many variations as the hands that make it.

This version of peanut stew is the perfect winter dish, with warmth from the ginger and crushed red pepper wrapping me in a comforting food hug. The earthy peanut butter complements the sweet potatoes and gives a thickness to the soup. I typically have roasted, natural peanut butter on hand. Both crunchy and smooth will work for this peanut stew. If you have salted peanut butter, you may need less salt. But I highly recommend a natural peanut butter for this peanut stew as it enhances both the flavor and consistency of the dish. Make a big batch for lunch during the week or freeze for later.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

5 from 2 votes

Peanut Stew with Sweet Potatoes and Collards

A hearty, sweet and spicy peanut stew that’s vegan and gluten free. With sweet potatoes, collard greens, and red lentils, it’s an easy weeknight dinner in colder months!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings


  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup red lentils
  • 3 cups low sodium vegetable broth
  • 1 14.5- ounce can diced tomatoes
  • 1 cup peanut butter
  • 1 bunch collard greens, stems removed and roughly chopped
  • 1/3 cup crushed peanuts
  • Cilantro, for topping


  1. In a large pot, warm olive oil over medium heat.
  2. Stir in onion, salt, and pepper, and let cook 5 to 8 minutes until onions are fragrant and translucent.

  3. Pour in ginger, garlic, and crushed red pepper and stir. Let cook about 30 seconds to 1 minute.

  4. Add sweet potatoes to the pot, stirring to coat evenly.
  5. Pour in lentils, broth, tomatoes, and peanut butter. Stir to combine and ensure there is enough liquid to cover the sweet potatoes.
  6. Bring to a boil, then cover and reduce heat. Simmer 30 to 40 minutes until sweet potatoes are tender.
  7. Stir in collard greens and let cook until wilted, about 5 to 8 minutes.

  8. Serve with crushed peanuts and cilantro.

Recipe Notes

When using fresh ginger, I always use the back of a spoon to scrape off the skin. It comes off easily and allows me to use as much ginger from the root! If I’m using ready made broth, I warm my broth first before adding it to the stew. It keeps the temperature of the stew high which allows me to reduce cooking time. Or, add boiling water and vegetable bouillon to the sweet potatoes. This preparation of the stew keeps the lentils on the firm side because of the acidity of the tomatoes. If you want super soft red lentils, add the diced tomatoes at the end, once the sweet potatoes and lentils are completely cooked.

Use a homemade chicken or vegetable stock instead of store bought. Or make your own vegetable bouillon

While this stew stands on its own, I sometimes pair leftovers with brown rice or quinoa. I’ve also been known to swap the collards for whatever greens are in the fridge, such as chard, kale, or even cabbage. If you don’t have sweet potatoes, use a butternut squash or pumpkin instead (cook times may vary). Chick peas or tofu would be a good swap for the red lentils. Omnivores can add diced chicken breast or thighs to the onions to brown them and ensure thorough cooking of the meat.





  • Reply
    February 22, 2017 at 3:39 pm

    Love this!

  • Reply
    Ashley SC
    March 13, 2017 at 12:51 pm

    This stew is actually just made of everything that I love. So many great flavors and textures all in one super comforting bowl of goodness. We’ve already made it twice, we love it so much! Husband said it was also delicious cold the next day!

  • Reply
    Kenworthey Bilz
    April 6, 2018 at 11:43 am

    This was crazy, crazy delicious. Will be a staple from now on. I did not have cilantro and it still was fantastic. It got even better in the fridge.

    • Reply
      April 6, 2018 at 12:10 pm

      I’m so glad you enjoyed it! Can you give it a rating too? Thanks!

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