Slow-Cooked Peanut and Coconut Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A rich and creamy stew simmered with coconut milk, peanut butter, and vegetables for a satisfying dinner. This Nigerian-inspired one-pot recipe, ready in about 40 minutes, pairs vegetable oil, onion, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Stir in 1/2 cup smooth peanut butter and 1 tsp ground cumin, cooking for 1 minute until well combined.
4. 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.
5. 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.
6. Step 6: Season with salt to taste. Serve hot, garnished with 1/4 cup fresh cilantro.