Save to Pinterest This Thai Peanut Kale Veggie Stew is my go-to when I crave something cozy but packed with bold flavors and loads of veggies. Creamy peanut butter and coconut milk create a rich base, while fresh kale, sweet potato, and crunchy bell pepper bring color and sweetness. Every bite tastes like comfort with a twist of Southeast Asian flair.
When I first made this, I was floored by the creamy broth and how just one stew could make the whole house smell amazing. It became a surprise hit with my friends even those who said they did not like kale.
Ingredients
- Coconut oil: gives subtle tropical flavor and helps sauté aromatics
- Onion: for natural sweetness and a rich flavor base so look for firm and shiny onions
- Garlic and fresh ginger: add depth and a gentle heat always use fresh if possible for punchiest flavor
- Carrots: bring subtle sweetness and color choose bright and firm carrots
- Red bell pepper: for pops of color and crunch pick one that feels heavy and glossy
- Sweet potato: makes the stew satisfying with its creamy texture look for smooth skin and vibrant flesh
- Kale: keeps things hearty and boosts nutrients find dark green leaves with no wilting
- Low-sodium vegetable broth: allows you to control the saltiness
- Coconut milk: creates a creamy texture use full-fat for richness
- Diced tomatoes: for tang and color opt for no-salt-added if you want to control sodium
- Natural peanut butter: is the star using a smooth or chunky style with just peanuts and salt for best results
- Soy sauce or tamari: balances flavors and brings savory notes use tamari for gluten-free
- Maple syrup: adds a touch of natural, complex sweetness
- Ground cumin and coriander: make this dish fragrant and earthy ensure your spices are fresh for the fullest taste
- Chili flakes: give adjustable heat start small if serving to kids
- Salt and pepper: finish to taste always season at the end for balance
- Fresh cilantro, roasted peanuts and lime wedges for garnish: add freshness, crunch and brightness
Instructions
- Prep the Aromatics:
- Dice the onion, mince garlic and grate fresh ginger. Measure out spices and chop all veggies so everything is ready to go.
- Sauté Onion:
- Heat coconut oil in a large pot over medium. Add onions and cook for 3 to 4 minutes until translucent and just starting to turn golden. Stir regularly to avoid browning.
- Build the Flavor Base:
- Add minced garlic and grated ginger to onions. Stir constantly for 1 minute just until aromatic. This will infuse the oil and sweeten the aromatics.
- Add Veggies:
- Toss in sliced carrots, diced bell pepper and cubed sweet potato. Cook another 3 to 4 minutes stirring often so veggies begin to soften and become coated with the aromatics.
- Bloom the Spices:
- Sprinkle ground cumin, coriander and chili flakes over the veggies. Stir well for about 1 minute so the flavors toast and coat the vegetables thoroughly.
- Simmer with Liquids:
- Pour in vegetable broth, coconut milk, diced tomatoes, soy sauce and maple syrup Stir until everything is well mixed. Bring the pot to a gentle boil then reduce heat to a simmer. Leave the lid off and cook for 15 minutes. Stir occasionally to prevent sticking.
- Stir in Peanut Butter:
- Whisk peanut butter into the stew until smooth and fully blended. It should melt into the liquid making the base silky and fragrant.
- Cook the Kale:
- Add chopped kale. Let it simmer for 5 to 7 minutes more. Kale should wilt and turn deep green but still have some texture.
- Season and Finish:
- Taste your stew. Adjust salt and pepper as needed. If you want more brightness add a squeeze of fresh lime juice.
- Serve and Garnish:
- Ladle stew into bowls while hot. Top with fresh cilantro, chopped roasted peanuts and extra lime wedges on the side for even more flavor.
Save to Pinterest Peanut butter is my favorite part of this stew. I will never forget my nephew begging for seconds so he could scoop more of that peanutty broth with his bread.
Storage Tips
Cool leftovers fully before transferring to airtight containers. Store in the fridge up to four days or freeze for two months. Thaw in the fridge overnight and reheat on the stovetop for the best texture. If the stew thickens too much after chilling just stir in a splash of broth or coconut milk when reheating.
Ingredient Substitutions
Use almond or cashew butter if peanut allergies are a concern. Swiss chard and baby spinach work beautifully in place of kale if you want a different green. For extra protein toss in cooked chickpeas or tofu before serving. If using store-bought tomato sauce instead of diced tomatoes reduce other seasonings and sweetness as it might be more intense.
Serving Suggestions
Serve this stew over a scoop of hot jasmine rice for a filling meal or with crusty bread to soak up every drop. Garnish with even more fresh herbs or a dash of chili oil if you love spice. For extra crunch a few handfuls of roasted peanuts or even toasted sesame seeds hit the spot.
Cultural Inspiration
This recipe blends Thai-inspired flavors with nourishing comfort food. Ingredients like coconut milk and peanut butter are common in Southeast Asian cuisine and bring the essence of creamy rich curries. I developed my own twist by adding loads of classic winter veggies my family always has on hand.
Seasonal Adaptations
Swap sweet potato for butternut squash or pumpkin in the fall Add snap peas or asparagus tips in the spring for freshness In peak summer try fresh tomatoes instead of canned for a lighter taste
Success Stories
Friends who said they did not like kale now request this recipe when they visit. It is always a hit at vegan potlucks and the leftovers are prized for lunchboxes.
Freezer Meal Conversion
Let the stew cool completely then portion into freezer-safe containers for ready-to-go weeknight dinners. I always double the batch and freeze half.
Save to Pinterest This stew is versatile and packed with flavor. Enjoy creating your own twist and sharing it with loved ones!
Recipe FAQs
- → Can I substitute another green for kale?
Absolutely. Spinach or Swiss chard work well and wilt beautifully in the broth.
- → How spicy is this dish?
The chili flakes add gentle heat, but can be adjusted or omitted for a milder flavor.
- → What can I serve with this stew?
Steamed jasmine rice or warm naan complement the rich broth and veggies perfectly.
- → Is this suitable for gluten-free diets?
Yes, simply use tamari instead of soy sauce, and check all ingredients for hidden gluten.
- → How do I add more protein?
Stir in cooked chickpeas or tofu during the last few minutes of simmering for a boost in protein.
- → Can I make this ahead?
This stew keeps well in the fridge for up to three days and reheats easily on the stovetop.