Spiced Tanzanian Coconut Peanut Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A rich and hearty stew combining creamy coconut milk with earthy peanut butter and authentic Tanzanian spices, perfect for a comforting vegan meal. This african-inspired vegan ready in about 55 minutes pairs peanut butter, coconut milk, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1/2 cup smooth peanut butter
• 1 can (400 ml) coconut milk
• 1 medium, diced red onion
• 3 minced garlic cloves
• 1 tbsp fresh grated ginger
• 1 can (400 g) diced tomatoes
• 2 medium, sliced into 1/4-inch rounds carrots
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 2 cups vegetable broth
• 2 tsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• to taste salt
• 1/4 cup chopped for garnish fresh cilantro
• 2 tbsp vegetable oil

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium red onion and sauté for 4-5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, and 1/4 tsp cayenne pepper; cook, stirring constantly, for 30 seconds to toast the spices.
4. Step 4: Pour in 1 can (400 g) diced tomatoes and cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Add 2 medium sliced carrots, 2 medium cubed sweet potatoes, 1/2 cup smooth peanut butter, and 1 can (400 ml) coconut milk. Stir to combine.
6. Step 6: Pour in 2 cups vegetable broth, bring the stew to a boil, then reduce heat to low and simmer, uncovered, for 25-30 minutes until vegetables are tender and the sauce thickens.
7. Step 7: Season with salt to taste. Serve hot, garnished with 1/4 cup chopped fresh cilantro.