Spiced Cassava and Peanut Stew

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty vegan stew featuring tender cassava root simmered with tomatoes, peanuts, and warm spices, delivering a creamy, nutty, and comforting taste from Tanzania. This African-inspired vegan recipe, ready in about 50 minutes, pairs cassava root, peeled and diced, crushed peanuts, diced tomatoes (canned) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cups cassava root, peeled and diced
• 1/2 cup crushed peanuts
• 1 1/2 cups diced tomatoes (canned)
• 1 large, chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 3 cups vegetable broth
• 3 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh spinach

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 6 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 2 minutes until fragrant.
3. Step 3: Add 1 tsp ground cumin and 1 tsp paprika, stirring for 1 minute to release the spices' aroma.
4. Step 4: Add 2 cups peeled and diced cassava root and 1 1/2 cups diced canned tomatoes. Stir to combine.
5. Step 5: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer gently for 25 minutes until cassava is tender.
6. Step 6: Stir in 1/2 cup crushed peanuts and 2 cups fresh spinach leaves. Cook uncovered for 5 minutes until spinach wilts and peanuts melt into the stew, thickening it.
7. Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Serve hot with flatbread or rice.