Peanut and Tomato Stew with Sweet Potatoes and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty West African-inspired vegetarian stew combining sweet potatoes, tomatoes, and creamy peanut butter with tender spinach. This ethiopian-inspired vegan (vegetarian) ready in about 45 minutes pairs large, diced onion, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Ethiopian cuisine 370 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until onions are translucent and fragrant.
  2. Step 2: Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices for 1 minute to release their aroma.
  3. Step 3: Add 2 medium peeled and cubed sweet potatoes and 1 can (14 oz) diced tomatoes with juices. Pour in 3 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until sweet potatoes are tender.
  4. Step 4: Stir in 1/3 cup natural peanut butter until fully incorporated and the stew thickens slightly.
  5. Step 5: Fold in 4 cups loosely packed fresh spinach leaves and cook uncovered for 3-4 minutes until spinach wilts.
  6. Step 6: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or crusty bread.

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Frequently asked questions

How long does Peanut and Tomato Stew with Sweet Potatoes and Spinach take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Peanut and Tomato Stew with Sweet Potatoes and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.

Can I substitute ingredients in Peanut and Tomato Stew with Sweet Potatoes and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Peanut and Tomato Stew with Sweet Potatoes and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Peanut and Tomato Stew with Sweet Potatoes and Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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