Roasted Plantain and Peanut Stew with Spinach

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

A hearty vegetarian stew featuring sweet roasted plantains and creamy peanut sauce, enriched with fresh spinach and warm spices typical of East African cuisine. This african-inspired vegan ready in about 50 minutes pairs peanut butter (smooth), onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 35 min Serves 4 African cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and cut plantains with 1 tbsp vegetable oil and spread on a baking sheet. Roast for 20 minutes, turning halfway, until golden and tender.
  2. Step 2: While plantains roast, heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves and 1 tsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Stir in 1 tsp ground coriander, 1 tsp ground cumin, and 1/4 tsp cayenne pepper; cook for 30 seconds.
  4. Step 4: Add 1 cup diced tomatoes and 3 cups vegetable broth, bring to a simmer.
  5. Step 5: Whisk in 1/3 cup smooth peanut butter until fully incorporated and the stew thickens slightly.
  6. Step 6: Gently fold in the roasted plantains and 4 cups fresh spinach leaves. Simmer for 5 more minutes until spinach wilts.
  7. Step 7: Season with 1 tsp salt and 1 tbsp fresh lime juice. Serve hot with rice or flatbread.

Frequently asked questions

How long does Roasted Plantain and Peanut Stew with Spinach take to make?

Total time is about 50 minutes (15 min prep + 35 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 Roasted Plantain and Peanut Stew with 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 peanut butter (smooth) from drying out.

Can I substitute ingredients in Roasted Plantain and Peanut Stew with 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 Roasted Plantain and Peanut Stew with 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 Roasted Plantain and Peanut Stew with Spinach vegan?

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

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