Slow-Cooked Peanut and Coconut Stew
A rich and creamy stew simmered with coconut milk, peanut butter, and vegetables for a satisfying dinner. This nigerian-inspired one pot ready in about 40 minutes pairs vegetable oil, large, finely chopped onion, minced garlic 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.
Ingredients
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 medium, diced bell pepper
- 1 cup unsweetened coconut milk
- 1/2 cup smooth peanut butter
- 1 cup vegetable broth
- 1/2 cup, diced carrots
- 1/2 cup, diced zucchini
- 1 cup, drained and rinsed cooked black beans
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- to taste salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large onion, finely chopped, and 3 cloves garlic, minced, and sauté for 3 minutes until softened.
- Step 2: Add 1 tbsp fresh ginger, grated, and 1 medium bell pepper, diced, and cook for 4 minutes until the bell pepper is tender.
- Step 3: Stir in 1/2 cup smooth peanut butter and 1 tsp ground cumin, cooking for 1 minute until well combined.
- Step 4: Add 1 cup unsweetened coconut milk, 1 cup vegetable broth, 1/2 cup diced carrots, and 1/2 cup diced zucchini. Bring to a simmer and cook for 10 minutes.
- Step 5: Stir in 1 cup cooked black beans, drained and rinsed, and 1/2 tsp smoked paprika. Simmer for an additional 5 minutes until the vegetables are tender.
- Step 6: Season with salt to taste. Serve hot, garnished with 1/4 cup fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Peanut and Coconut Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Slow-Cooked Peanut and Coconut Stew?
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 vegetable oil from drying out.
Can I substitute ingredients in Slow-Cooked Peanut and Coconut Stew?
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 Slow-Cooked Peanut and Coconut Stew 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.
What goes well with Slow-Cooked Peanut and Coconut Stew?
Nigerian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
