Slow-Cooked Vegetable and Peanut Stew
A comforting vegetarian stew featuring a medley of vegetables and peanuts, slow-simmered to develop deep, rich flavors. This senegalese-inspired vegetarian ready in about 50 minutes pairs olive oil, finely chopped onion, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 olive oil
- 1, finely chopped onion
- 2, diced carrot
- 1, diced zucchini
- 1, diced potato
- 2 cups chicken broth
- 14 oz can diced tomatoes
- 1/2 cup roasted peanuts
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until translucent.
- Step 2: Add 2 diced carrots, 1 diced zucchini, and 1 diced potato. Cook for 5 minutes, stirring occasionally.
- Step 3: Stir in 2 cups chicken broth, 14 oz diced tomatoes, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Bring to a simmer.
- Step 4: Cover and cook on low for 30 minutes until vegetables are tender.
- Step 5: Stir in 1/2 cup roasted peanuts and cook for 5 more minutes to heat through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Vegetable and Peanut Stew 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 Slow-Cooked Vegetable and Peanut 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Vegetable and Peanut 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 Vegetable and Peanut 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 Vegetable and Peanut Stew?
Senegalese vegetarian 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
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
