African Peanut Stew

Want to bring a little vegan flavor home? Here’s a Pura Vida favorite you can try.

Serves 6–8

  • 1 tablespoon extravirgin olive oil
  • 1 carrot, diced
  • 1 red onion, diced
  • 2 celery stalks, diced
  • 1 bunch kale, chopped
  • 1 tablespoon yellow curry powder
  • 2 tablespoons ginger, grated
  • 1 tablespoon lime zest
  • 2 sweet potatoes, diced
  • 1 yellow or orange bell pepper, diced
  • 1⁄4 cup cilantro
  • 1⁄2 cup chunky peanut butter (make sure it’s not made with sugar)
  • 1 tablespoon red curry paste (Thai Kitchen brand is vegan; others have shrimp paste in them.)
  • 3 cloves garlic, minced
  • 1 tablespoon garam masala powder
  • Agave nectar
  • 4 cups water or vegan vegetable stock
  • Salt
  • Pepper
  • Garnish: tofu, cilantro and chopped peanuts

Heat olive oil in a large pot; add carrot, onion, celery and cook until soft. Add kale and cook on low heat until kale becomes soft. Add curry powder, ginger, lime zest and cook for another 5 minutes on low heat. Add remaining ingredients and stir on low heat until all ingredients are evenly distributed. Add salt and pepper to taste. Garnish with tofu, cilantro and chopped peanuts if you have them.