Vegan African Peanut Stew with Eggplant and Okra

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegan stew combining creamy peanut butter with tender eggplant, fresh okra, and warming spices for a comforting plant-based meal. This African recipe (vegan), ready in about 55 minutes, pairs eggplant, okra pods, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large (about 1 lb), cut into 1-inch cubes eggplant
• 1 cup, sliced into 1/2-inch pieces okra pods
• 1 can (15 oz), drained and rinsed chickpeas
• 2 medium, diced carrots
• 1 medium, diced red bell pepper
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 1/3 cup smooth peanut butter
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp, toasted and ground fenugreek seeds
• 1/2 tsp, toasted and ground cumin seeds
• 2 tbsp vegetable oil
• 1 1/4 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• 1/4 tsp (optional for heat) red chili flakes

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Instructions

1. Step 1: Toast 1/2 tsp fenugreek seeds and 1/2 tsp cumin seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Grind them finely using a spice grinder or mortar and pestle.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 chopped medium yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger root. Sauté for 4 minutes until the onion softens and the mixture is fragrant.
3. Step 3: Stir in 1 tsp ground coriander, 1 tsp ground cumin, the freshly ground fenugreek and cumin seeds, and 2 tbsp tomato paste. Cook for 2 minutes, stirring to coat the aromatics.
4. Step 4: Add 1 large diced eggplant, 2 diced carrots, 1 medium diced red bell pepper, and 1 cup sliced okra. Cook for 5 minutes, stirring occasionally until the vegetables begin to soften.
5. Step 5: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 15 minutes until vegetables are tender.
6. Step 6: Stir in 1 can (15 oz) rinsed chickpeas, 1/3 cup smooth peanut butter, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Simmer for another 10 minutes until the sauce thickens and flavors meld.
7. Step 7: Adjust seasoning to taste and garnish with 1/4 cup chopped fresh cilantro before serving hot.