Save This Thai Peanut Kale Veggie Stew is all about coziness and vibrant flavor. Creamy peanut butter melds with sweet coconut milk and a medley of vegetables for a warming one-pot meal that feels just a little exotic but is easy enough for a weeknight.
When I first tried this recipe, I was looking for a way to make kale really crave-worthy on a cold night. By the end, I was scraping the pot and realized this was a new family staple. Even kale skeptics will ask for seconds.
Ingredients
- Coconut oil: adds gentle richness and helps vegetables soften without sticking choose one that smells fragrant and fresh
- Onion: creates the savory base opt for yellow or white and make sure it feels firm and heavy
- Garlic: brings a punch of flavor always use plump cloves and mince just before adding
- Fresh ginger: brightens the stew and balances the peanut use a knob that feels smooth and juicy
- Carrots: supply color and subtle sweetness pick medium carrots that are slender and crisp
- Red bell pepper: adds a pop of color and crunch select those with taut shiny skin
- Sweet potato: provides earthiness and body look for small to medium ones free of blemishes
- Kale: packs in nutrients and body choose bunches with deep green leaves and crisp stems
- Low sodium vegetable broth: forms the broth foundation taste it before using to make sure it is not too salty
- Coconut milk: gives the stew a creamy body and tropical flavor shake the can well before opening
- Diced tomatoes: add a touch of acidity and meld the stew together seek out cans with just tomatoes and no extra seasonings
- Natural peanut butter: is the heart smooth or crunchy is up to you but always check for pure peanuts and minimal added oil
- Soy sauce or tamari: gives deep umami and keeps it vegan opt for tamari if gluten is a concern
- Maple syrup: adds natural sweetness use pure maple syrup for the cleanest flavor
- Ground cumin and ground coriander: offer earthy warmth buy in small amounts and check the aroma for freshness
- Chili flakes (optional): add a gentle heat increase or decrease to suit your taste
- Salt and pepper to taste: finish with a sprinkle at the very end and adjust as you prefer
- Fresh cilantro for garnish: brings herbal notes wash well and chop just before serving
- Roasted peanuts for garnish: give crunch and nuttiness look for unsalted and toasted for the best flavor
- Lime wedges for garnish: add brightness cut just before serving for the juiciest wedges
Instructions
- Prepare the Base:
- Heat coconut oil in a large soup pot over medium heat until shimmering. Add diced onion and cook for 3 to 4 minutes stirring occasionally until onions are softened but not browned. This step creates a mellow base for the stew.
- Wake Up the Aromatics:
- Add minced garlic and grated ginger to the pot. Stir and cook for about 1 minute. The kitchen will start to smell amazing as these aromatics sizzle and infuse the oil.
- Build the Vegetable Medley:
- Add sliced carrots diced bell pepper and cubed sweet potato. Stir everything together so the veggies are lightly coated in the oil and continue cooking for another 3 to 4 minutes. This helps start the softening and deepen the flavor.
- Bloom the Spices:
- Sprinkle ground cumin ground coriander and chili flakes if using over the vegetables. Stir well so the spices coat everything evenly. The heat releases their natural oils and amps up flavor.
- Pour in Liquids:
- Add low sodium vegetable broth coconut milk diced tomatoes soy sauce and maple syrup. Give it a good stir so the creamy coconut milk mixes in fully and nothing sticks to the bottom.
- Simmer Until Tender:
- Bring the stew just to a gentle boil over medium high heat then lower the heat to maintain a steady simmer. Leave the pot uncovered and simmer for about 15 minutes until the sweet potatoes are tender when pierced with a fork.
- Incorporate the Peanut Butter:
- Spoon the peanut butter into the stew and whisk until it dissolves and the broth turns creamy and slightly thickened. Take your time so it blends in smoothly and does not clump.
- Add the Kale:
- Drop in chopped kale and stir gently. Let the stew simmer another 5 to 7 minutes until the kale is wilted but vibrantly green and tender.
- Final Seasoning:
- Taste the stew and adjust seasoning with salt and pepper. Some broths or peanut butters are saltier than others so adjust as needed.
- Serve and Garnish:
- Ladle the hot stew into bowls. Top with chopped cilantro roasted peanuts and squeeze of lime for a bright juicy finish.
Save My favorite part is stirring in the peanut butter which transforms the broth to something luscious with just a few stirs. My kids always sneak a taste at this stage and it is the beginning of a very happy dinner.
Storage Tips
Let leftovers cool completely before transferring to airtight containers. This stew keeps in the fridge for up to four days and the flavor only gets better as the aromatics settle in. Reheat gently on the stove adding a splash of broth or water to loosen if needed.
Ingredient Substitutions
Spinach or Swiss chard works in place of kale and both will wilt even faster. If you want extra protein add a cup of cooked chickpeas or tofu cubes in the last few minutes. Almond butter can sub for peanut butter in a pinch but try to find unsweetened and unsalted.
Serving Suggestions
A scoop of jasmine rice or quinoa makes this meal super hearty and helps soak up every bit of the creamy broth. Warm naan or flatbread is perfect for dipping and sopping up the last spoonful. Sometimes I top with extra lime or a drizzle of chili oil for more heat.
Cultural Twist
This recipe is inspired by traditional West African peanut stews and classic Thai coconut curries. Bringing peanut butter and coconut together is such a comforting global fusion and the tamari or soy sauce adds that craveable umami depth.
Seasonal Adaptations
Use butternut squash or pumpkin cubes in place of sweet potato for a true autumn stew. Zucchini or green beans can be swapped in for carrots or peppers in late summer. In spring use baby kale or young greens for a mild twist.
Success Stories
My best friend tried this for her vegan January and now she takes it in a thermos for her work lunches. It is the number one request when my brother comes to visit and honestly I am still surprised every time someone asks for seconds because kale is usually so controversial.
Freezer Meal Conversion
Cool the finished stew completely and portion in freezer friendly containers for up to three months. Thaw overnight in the fridge then reheat on the stove with a splash of broth or coconut milk. Stir well to restore creaminess.
Save This stew is a vibrant bowl of comfort that will surprise everyone with its bold flavor. Give it a try and discover how crave-worthy kale can be.
Recipe Help & FAQs
- → Can I substitute kale with other greens?
Yes, you can swap kale for spinach or Swiss chard. These alternatives cook quickly and offer a similar hearty texture.
- → How spicy is this stew?
The spice level depends on the amount of chili flakes used. Adjust to your preference, or omit for a mild flavor.
- → What protein options can I add?
Cooked chickpeas or tofu are great vegan protein options. Add them during the final minutes of simmering for best texture.
- → Does this dish work for gluten-free diets?
Yes, simply use tamari instead of regular soy sauce and ensure all other ingredients are certified gluten-free.
- → How should I serve this stew?
Serve hot, over steamed jasmine rice, or with naan bread. Garnish with cilantro, roasted peanuts, and a squeeze of lime.
- → Can I prepare this in advance?
Absolutely! The stew keeps well in the fridge for up to 3 days. Reheat gently and add a splash of broth if needed.