Spiced Monkey Nut and Sweet Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A warming African-inspired vegetarian stew featuring sweet potatoes and crunchy monkey nuts simmered in a fragrant spiced tomato sauce. This african-inspired vegan (vegetarian) ready in about 50 minutes pairs large, chopped onion, minced garlic cloves, grated ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 monkey nuts (peanuts) shelled and roasted
• 2 large (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 1 large, chopped onion
• 4 minced garlic cloves
• 1 tbsp grated ginger root
• 1 1/2 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger root. Sauté for 5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute to release the spices' aroma.
3. Step 3: Add 1 1/2 cups canned crushed tomatoes and 2 cups vegetable broth, stirring to combine.
4. Step 4: Add 2 large peeled and diced sweet potatoes (about 1 lb) and 1 cup shelled roasted monkey nuts. Bring the stew to a boil, then reduce heat and simmer, covered, for 25 minutes until the sweet potatoes are tender and the sauce thickens.
5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper. Garnish with 1/4 cup chopped fresh cilantro before serving with warm flatbread or rice.