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
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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.
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 🙂