One-Pot African Peanut Sunshine Stew

Name: One-Pot African Peanut Sunshine Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb ground beef, turkey or chicken; 1 large can (800ml) crushed, diced or whole tomatoes; 1 small butternut squash, peeled and cubed (OR 1 large sweet potato); 4 large kale leaves, stems removed, chopped; 3 tbsp sunflower seed butter or peanut butter; 2-3 tsp ground cumin; 2 tsp minced garlic; fresh cilantro, lime, or rice for serving. (*optional)

by Meghan | Apr 12, 2018 | Entrées, Gluten-Free, Paleo

This One-Pot African Peanut Sunshine Stew is simple to make and loaded with flavour. Eat it for dinner, make it for a potluck, and save leftovers for lunch!

I was introduced to the African Peanut Stew from my friend several months ago who made it from Angela Liddon’s cookbook Oh She Glow’s. I was instantly hooked, and decided I’d make my own version of it for fun.

Today’s recipe is an absolute fave and for a few good reasons:

It’s a one-pot deal. Who doesn’t love easy peasy one-pot recipes?
It’s freaking DELICIOUS.
It can be modified pretty easily and it’s as warming and cozy and comforting as can be.

Traditional Peanut Stews obviously involve… peanuts. But I actually make this recipe with sunflower seed butter, hence my addition of Sunshine in the name, just for fun. However, feel free to use peanut butter instead if you prefer.

4 from 1 vote

One-Pot African Peanut Sunshine Stew

A hearty stew with notes of cumin and cilantro that whips up in no time.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 lb ground beef, turkey or chicken
1 large can (800ml) crushed, diced or whole tomatoes
1 small butternut squash, peeled and cubed (OR 1 large sweet potato)
4 large kale leaves, stems removed, chopped
3 tbsp sunflower seed butter or peanut butter
2-3 tsp ground cumin
2 tsp minced garlic
fresh cilantro, lime, or rice for serving. *optional

Instructions

Add all ingredients except sunflower seed butter, kale and suggested toppings to pot.
Stir together and bring to boil, covered. Remove lid and reduce heat to medium-low for 15 minutes.
Add chopped kale and sunflower seed butter and continue cooking for another 10-15 minutes until butternut squash is tender and meat is thoroughly cooked.
Serve warm with cilantro and lime, and with brown rice if desired, and enjoy!

Want some more one-pot meal recipes? You might like these:

I hope you enjoy this super simple recipe as much as I do. Do you have a favourite one-pot meal? Let me know below!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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4 Comments

Genevieve on September 23, 2018 at 7:49 am

This was a lovely recipe. Only thing I modified was I added red pepper flakes to give it some extra flavor. Otherwise a simple recipe that gives you some extra leftovers! Yum.
Reply
- Meghan on September 23, 2018 at 12:34 pm
  
  Oh yum!! That’s a great addition. Glad you enjoyed it Genevieve 🙂
  Reply
amelia on January 22, 2019 at 7:18 am

Just out of curiosity, why do you avoid chickpeas?

I love African food 🙂
Reply
- Meghan on January 23, 2019 at 6:11 pm
  
  Hi there! I don’t digest chickpeas and other types of beans very well so I generally avoid them. 🙂
  Reply