Slow-Cooked Senegalese Peanut and Tomato Stew
A rich and hearty West African peanut stew simmered with tomatoes and aromatic spices, perfect for a comforting meal. This african-inspired vegan (vegan) ready in about 60 minutes pairs peanut butter (smooth), diced tomatoes (canned), medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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
- 1 cup peanut butter (smooth)
- 14 oz diced tomatoes (canned)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger root, grated
- 2 tbsp vegetable oil
- 4 cups vegetable broth
- 1 medium red bell pepper, diced
- 2 medium carrots, sliced
- 1/2 tsp dried chili flakes
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger root, cooking for 1 minute until fragrant.
- Step 3: Add 1 medium diced red bell pepper and 2 medium sliced carrots to the pot, sautéing for 4 minutes until slightly tender.
- Step 4: Pour in 14 oz canned diced tomatoes with their juice and 4 cups vegetable broth, stirring to combine.
- Step 5: Mix in 1 cup smooth peanut butter, 1/2 tsp dried chili flakes, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, whisking until peanut butter is fully incorporated.
- Step 6: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally until thickened and aromatic.
- Step 7: Taste and adjust seasoning if needed, then garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Senegalese Peanut and Tomato Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 Senegalese Peanut and Tomato 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 peanut butter (smooth) from drying out.
Can I substitute ingredients in Slow-Cooked Senegalese Peanut and Tomato 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 Senegalese Peanut and Tomato Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Senegalese Peanut and Tomato Stew 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.
