This Slow Cooker Peanut Stew is a hearty, savoury chickpea and sweet potato curry, served with basmati rice and topped with cilantro. It's also gluten-free and vegan!
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Ingredients in Peanut Stew
Let's say hello to my most favourite new dinner recipe – one that's perfect for the transition from winter to spring, and basically cooks all day while you're at work for one low-maintenance weeknight dinner!
This new obsession of mine? Slow Cooker Peanut Stew. Here's what you need to make it:
- garlic minced
- onions, diced
- sweet potatoes, cubed
- curry powder
- cumin
- chili powder
- vegetable broth
- peanut butter
- crushed tomatoes
- chickpeas, drained and rinsed
- red pepper, chopped
- spinach, chopped
How to make Slow Cooker Peanut Stew
Aside from my own positive feelings about the flavours, this Slow Cooker Peanut Stew really is a one-pot wonder.
It's packed with veggies – sweet potato, onions, garlic, red pepper, spinach and cilantro – but what really makes it taste so unique is the curried tomato sauce. And yes, it's got peanut butter! Here's exactly how to make it:
- Add all ingredients to slow cooker except for spinach, cilantro, peanuts and rice.
- Cook on high for 4 hours, or low for 8 hours.
- When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
Making it on the stovetop
You can also easily make this recipe on the stove! Here's how to do it:
- Heat olive oil in a large pot over med-high heat, then saute onions, garlic and spices for 2-3 minutes until softened.
- Add the rest of the ingredients to the pot except for spinach, cilantro, peanuts and rice.
- Bring to a boil, then cover with a lid, reduce heat to low and simmer for 45 minutes, stirring occasionally.
- When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
Making it in the Instant Pot
You can even make this recipe in the Instant Pot! Here's how:
- Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice.
- Cook on high pressure for 2 minutes and then do a quick release of the pressure.
- Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.
Ingredient Substitutions
Protein – I've made this recipe with chicken in addition to the rest of the ingredients and it is SO good! Just add 1-2 diced up chicken breasts in the beginning with the rest of the ingredients. You can also use lentils instead of chickpeas, or even diced up tofu will work.
Veggies – I use red pepper and spinach in this recipe – feel free to use any colour bell pepper or any type of leafy green including chard or kale. You can also add in or substitute carrots or cauliflower.
Carbs – Sweet potato tastes best in this recipe but butternut or acorn squash would be great alternatives.
Peanut butter – Yes, you CAN make this recipe nut-free! Substitute sunflower butter (made from sunflower seeds) or tahini (made from sesame seeds). You can also use coconut milk instead if seed butter won't work either. Remove the broth if you choose to go this route and be forewarned that the flavour will be different, but it will still taste great!
What to serve with Peanut Stew
Top these bowls with a little cilantro and some chopped peanuts for a crunchy garnish and voila, your next weeknight win.
I like to serve this peanut stew with basmati or jasmine rice, but here are some other options:
- Quinoa
- Wild rice
- Crusty bread
- Side salad
- Pasta
- Soba noodles
- Rice noodles
Storing and reheating peanut stew
This peanut stew will last as leftovers in the fridge up to 5 days. Store in a large container or in individual portion sizes in glass meal prep bowls so all you have to do is reheat for 2-3 minutes in the microwave. It's super easy and the leftovers taste just as good as a fresh serving!
Freezing peanut stew
You can also freeze this cooked peanut stew. Freeze in individual servings in glass bowls with lids and you can reheat right from frozen for 6-7 minutes in the microwave, stirring halfway through the reheat time. Garnish with fresh cilantro and peanuts and it's as good as new!
More slow cooker faves
If you're looking for more slow cooker or one pot meals, I highly recommend you check out these other favourite slow cooker recipes of mine below!
- One Pot Butternut Squash Chicken Curry
- Slow Cooker Sweet Potato Lentil Chili
- Slow Cooker Butternut Squash Dal Red Lentils
Meal prep tools
- Get your Instant Pot here!
- Get your Slow Cooker here!
- And in case you run out of peanut butter, stock up here 😉
- I also love these glass meal prep bowls for reheating this peanut stew in individual portions
Slow Cooker Peanut Stew
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 small yellow onions, diced
- 2 medium-sized sweet potatoes, cubed
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 cups vegetable broth
- 1/3 cup peanut butter
- 1 (796mL) can crushed tomatoes
- 1 can chickpeas, drained and rinsed
- 1 red pepper, chopped
- 2 cups spinach, chopped
- 1/2 cup chopped cilantro (for garnish)
- 1/4 cup chopped peanuts
- 3 cups cooked basmati rice (optional side)
Instructions
- Add all ingredients to slow cooker except for spinach, cilantro, peanuts and rice. Cook on high for 4 hours, or low for 8 hours.
- When ready to serve, stir in spinach. Top each bowl with peanuts and cilantro and serve with basmati rice.
- INSTANT POT INSTRUCTIONS: Dump everything into the Instant Pot in order that it appears listed above except for red pepper, spinach, cilantro, peanuts and rice. Cook on high pressure for 2 minutes and then do a quick release of the pressure. Remove lid, then stir in red pepper and spinach. Top each bowl with peanuts and serve with basmati rice.
Video
Nutrition
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Lime says
Quick question. What kind of peanut butter should be used? Smooth, crunchy, roasted? Your recipe doesn’t specify
Taylor Stinson says
I use smooth peanut butter, just the regular kind 🙂
Rebecca gray says
Great recipe, I was looking for a recipe for my friends coming that are vegan, sounded nice. Threw it all in did have coming handy so just added a little bit more of the other spices. Left it on for 7-8 on low while I went out for the day. Served up with rice, topped with crushed peanuts and corriandor and poppadoms. My friend said it was restaurant standered and better than alot of vegan food she’s had so that was nice 😊 calories seemed good to. Thank you I will be making this again.
Sara Powell says
I’ve made this a few times now and LOVE it! However, do you think I could try using dried chickpeas for it? How might it change the cooking time?
Taylor Stinson says
Hi Sara! I’m so glad you love this recipe! I haven’t tried it with dried chickpeas, I wish I could help here. I’ve never cooked with them before so I wouldn’t even know what advice to offer. Sorry about that!
Sara Powell says
Wanted to update my experience 🙂
I decided to wing it and still put dry chickpeas in and cooked it on low for the 8 hours, and it turned out wonderfully still! It definitely would not work if high for 4 hours, but legit slow and low cooking turned out just as good as when I’d used canned chickpeas.
Taylor Stinson says
I’m so glad to know that dried chickpeas can work in the slow cooker. Thanks for sharing your experience 🙂
David says
Soak the chick peas overnight then use as usual. Cheers.
T says
Are the nutritional values with or without the rice?
Taylor Stinson says
They are including the rice 🙂
Heather says
Can you please tell me how much is your serving? Is it a cup? I haven’t divided the dish into six parts and then measured. Hoping to avoid that. Thanks!
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving. The reason I don’t give out serving sizes is because you need to make sure to divide it all evenly as even just a one cup serving size could have vastly different nutritional info if the chicken, rice, etc isn’t divided up completely evenly.
Scott Ferguson says
Hi there,
I don’t see paprika on the ingredients but it’s in The video. Wondering how much to use
Taylor Stinson says
Oh no, that looks to be a typo! It should have said chili powder, not paprika in the video. The written recipe is correct. Sorry about that!
Jane says
I followed the recipe exactly and it was easy and delicious and my kids loved it. Thanks for sharing it.
Nicole says
Can’t wait to try this! Do you have an idea of how long/what setting you would cook this in a traditional crock pot? Thanks!
Taylor Stinson says
Hi Nicole – I’m not sure what you mean by traditional crockpot. The instructions listed here should work for any type of slow cooker/crockpot.
Mohn Jadden says
This recipe doesn’t work for soaked dry chickpeas. Mine were soaked overnight, rinsed, and drained. 2 minutes at high pressure is nowhere near enough, and I got burn errors when I tried to bring it back up thereafter. Caveat emptor, I guess. Canned or nothing here.
Taylor Stinson says
The recipe does say to use one can of chickpeas – dry chickpeas need a lot more cook time and you would get the burn message by stirring.
Robyn says
I’m just trying this recipe and trying to guess what a medium sweet potato is. Would two cups chopped be enough sweet potato for this recipe,?
Taylor Stinson says
Hi Robyn – that sounds about right.