Sweet Plantain and Peanut Stew with Tangy Tamarind
A hearty and sweet stew blending plantains and peanuts with a tangy tamarind twist, inspired by East African flavors. This african-inspired vegan (vegan) ready in about 40 minutes pairs peanut butter (natural, unsweetened), medium, diced onion, minced garlic cloves 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 large, peeled and sliced into 1/2-inch pieces ripe plantains
- 1/2 cup peanut butter (natural, unsweetened)
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 2 tbsp tamarind paste
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 5 minutes until the onion is soft and fragrant.
- Step 2: Stir in 1 tsp cumin powder and 1 tsp smoked paprika, cooking for 1 minute until spices bloom.
- Step 3: Add 2 tbsp tomato paste and 2 tbsp tamarind paste, stirring well to combine and cook for 2 minutes until the mixture darkens slightly.
- Step 4: Pour in 3 cups vegetable broth and bring to a gentle boil.
- Step 5: Add 2 large peeled and sliced plantains and 1/2 cup natural unsweetened peanut butter, stirring to incorporate.
- Step 6: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the plantains are tender and the stew is thickened.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, then remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Sweet Plantain and Peanut Stew with Tangy Tamarind take to make?
Total time is about 40 minutes (10 min prep + 30 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 Sweet Plantain and Peanut Stew with Tangy Tamarind?
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 medium, diced onion from drying out.
Can I substitute ingredients in Sweet Plantain and Peanut Stew with Tangy Tamarind?
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 Sweet Plantain and Peanut Stew with Tangy Tamarind 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.
Is Sweet Plantain and Peanut Stew with Tangy Tamarind 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.
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