Description
This Crockpot Thai Peanut Stew is a comforting and flavorful vegan dish, perfect for busy days. Packed with chickpeas, sweet potatoes, and kale, simmered in a creamy and spicy peanut curry sauce made with coconut milk and Thai red curry paste, it offers a rich, satisfying meal with minimal effort. Slow-cooked to perfection, it’s great served over steamed rice and garnished with fresh cilantro and crunchy roasted peanuts.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups sweet potatoes, peeled and cubed
- 1 cup kale, stems removed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
For the Sauce
- 3 Tbsp peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp Thai red curry paste (vegan‑friendly brand)
- 1 tsp ground coriander
- ½ tsp chili flakes (optional)
- 1 can full‑fat coconut milk (about 13.5-14 oz)
- 1½ cups vegetable broth
Seasoning & Garnish
- Salt, to taste
- Juice of ½ lime
- Fresh cilantro, for garnish
- Roasted peanuts, for garnish
- Extra lime wedges, for serving
Instructions
- Prepare the Vegetables and Chickpeas: Place the drained and rinsed chickpeas, peeled and cubed sweet potatoes, chopped kale, finely chopped onion, minced garlic, and grated fresh ginger into the crockpot, ensuring even layering for consistent cooking.
- Make the Peanut Curry Sauce: In a separate bowl, whisk together the peanut butter, soy sauce, Thai red curry paste, ground coriander, chili flakes (if using), full-fat coconut milk, and vegetable broth until smooth and well combined, creating a rich and flavorful sauce.
- Combine and Cook: Pour the peanut curry sauce over the ingredients in the crockpot. Cover with the lid and cook on low heat for 6 to 7 hours or on high heat for 4 hours, until the sweet potatoes are tender and the stew has thickened to a creamy consistency.
- Finish with Lime Juice and Seasoning: Just before serving, stir in the juice of half a lime to brighten the flavors. Taste and adjust the seasoning with salt as needed for balance.
- Serve: Serve the stew hot over steamed rice. Garnish with chopped fresh cilantro and roasted peanuts for texture and extra flavor. Offer additional lime wedges on the side for guests to add more citrus if desired.
Notes
- For a nuttier flavor, toast the peanuts before garnishing.
- Use a vegan-friendly Thai red curry paste to keep the dish plant-based.
- This stew can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Adjust chili flakes to control spiciness according to your taste.
- Serve with jasmine or basmati rice for an authentic experience.
