Peanut Coconut Potato Stew
Equipment
- large saucepan
- Small mixing bowl
- spoon
- Whisk
Ingredients
For the Stew
- 2 teaspoons Extra-Virgin Olive Oil
- ⅓ cup Red Onion chopped
- 2 cloves Garlic grated
- 6 medium Potatoes unpeeled and cut into 1-inch cubes
- 3 large Carrots peeled and cut into half-moons
- 2 teaspoons Chili Powder mild
- ⅓ teaspoon Coarse Sea Salt
- 1 tablespoon plus 1 teaspoon Tomato Paste
- 1 large Bay Leaf
- ⅔ cup Lager Beer
- ⅔ cup Coconut Milk
- 1⅓ cups Frozen Peas
For the Peanut Sauce
- 1 tablespoon plus 1 teaspoon Blackstrap Molasses
- 1 tablespoon plus 1 teaspoon Vegan Worcestershire Sauce
- 1 tablespoon plus 1 teaspoon Fresh Lemon Juice
- 2 tablespoons plus 2 teaspoons Dijon Mustard
- 2 tablespoons plus 2 teaspoons Natural Peanut Butter creamy
- 1⅓ teaspoons Dried Thyme
Instructions
For the Peanut Sauce
- Place the molasses, vegan Worcestershire sauce, lemon juice, Dijon mustard, peanut butter, and dried thyme in a small mixing bowl.
- Whisk until smooth and evenly combined.
- Set the peanut sauce aside.
For the Stew
- Heat the olive oil in a large saucepan over medium heat.
- Add the red onion, garlic, potatoes, and carrots.
- Cook for 8 minutes while stirring occasionally.
- Add the chili powder and sea salt.
- Stir until the vegetables are evenly coated.
- Cook for 1 minute.
- Add the tomato paste.
- Cook for another minute while stirring continuously.
- Pour the prepared peanut sauce into the saucepan.
- Stir until the vegetables are evenly coated.
- Add the bay leaf, lager beer, and coconut milk.
- Stir thoroughly.
- Cover the saucepan and reduce the heat to medium-low.
- Simmer for 40 minutes while stirring occasionally.
- Check that the potatoes are fork-tender.
- Stir in the frozen peas.
- Cook uncovered for another 5 to 10 minutes until the peas are hot and the sauce has thickened.
- Remove and discard the bay leaf.
- Serve the stew hot.
Notes & Wine Advice
Serving Suggestions
Serve the stew in deep bowls with crusty bread, flatbread, or cooked rice. Fried or grilled vegan sausages can be added for extra protein. A simple green salad provides a fresh contrast to the rich peanut and coconut sauce.Recipe Notes
Cut the potatoes into evenly sized pieces so they cook at the same rate. Stir the stew regularly because peanut butter can settle against the bottom of the pan. Add a small splash of water or vegetable broth if the sauce becomes too thick before the potatoes are tender.Variations
Replace the peas with green beans, chickpeas, spinach, or kale. Sweet potatoes may replace half the regular potatoes. For an alcohol-free version, replace the lager with vegetable broth. Add cayenne pepper or fresh chilli for a hotter stew.Storage and Reheating
Refrigerate cooled leftovers in a covered container for up to three days. The stew thickens during storage, so add a splash of water, coconut milk, or vegetable broth while reheating. Warm it gently and stir frequently to prevent the peanut sauce from sticking.Wine Advice
A crisp Sauvignon Blanc balances the rich coconut milk, peanut butter, mustard, and molasses. An aromatic Riesling is another suitable choice, especially when extra chilli is added.Nutrition values
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About Peanut Coconut Potato Stew
Peanut Coconut Potato Stew is a hearty vegan one-pot meal made with potatoes, carrots, peas, coconut milk, peanut butter, and a boldly seasoned sauce. This creamy vegan stew combines savoury, sweet, tangy, and gently spicy flavours, making it especially comforting during autumn and winter.
The original combination may seem unusual at first. Lager, molasses, Worcestershire sauce, mustard, peanut butter, and coconut milk each bring a different quality to the saucepan. Together, they create a thick sauce with enough acidity and spice to balance the starchy potatoes and sweet carrots.
Peanut Coconut Potato Stew
Potatoes form the main body of the dish. Choose firm all-purpose potatoes that will soften during simmering without completely falling apart. Leaving the skins on adds texture and saves preparation time, but scrub them thoroughly before cutting.
Cut the potatoes into even 1-inch cubes and the carrots into similarly sized half-moons. Consistent pieces are important because the vegetables cook together in one pan. If the potatoes are much larger than the carrots, they may remain firm after the other ingredients are ready.
Preparing the Peanut Sauce
Whisking the sauce separately helps the peanut butter disperse evenly. Blackstrap molasses adds a deep, slightly bitter sweetness, while vegan Worcestershire sauce contributes savoury complexity. Lemon juice and Dijon mustard provide acidity that prevents the coconut milk and peanut butter from tasting overly rich.
Use natural creamy peanut butter made primarily from peanuts. Sweetened sandwich spreads can make the finished stew too sugary, especially when combined with molasses. Stir the sauce until smooth before adding it to the vegetables.
Creamy Vegan Stew
The creamy vegan stew begins by cooking the onion, garlic, potatoes, and carrots in a small amount of olive oil. This step develops flavour before the liquid ingredients enter the pan. Briefly cooking the chilli powder and tomato paste also removes their raw taste.
Lager provides malty flavour and helps loosen the peanut sauce. Most alcohol cooks away during simmering, but the recipe is not alcohol-free. Vegetable broth is the straightforward replacement when serving children or anyone avoiding alcohol. Check that the Worcestershire sauce is labelled vegan because traditional versions commonly contain anchovies.
Simmering and Thickening
Cover the saucepan during the main cooking stage so the potatoes and carrots soften without losing too much liquid. Stir occasionally, reaching across the bottom of the pan to prevent the peanut butter from catching. The heat should remain low enough for a steady simmer rather than a vigorous boil.
Add the frozen peas only after the potatoes are tender. They need several minutes to heat through and retain better colour when they are not simmered for the full cooking time. Remove the lid during this final stage so excess moisture can evaporate and the sauce can thicken.
Serving and Easy Variations
Serve the stew with bread, rice, couscous, or a fresh salad. Vegan sausages, chickpeas, or cooked lentils provide additional protein. Sweet potatoes, green beans, spinach, or kale can also be incorporated without changing the essential character of the dish.
When you want a lighter potato dish for another meal, try our White Wine Rosemary Potatoes. Their sharp mustard and rosemary flavours provide a useful contrast to this richer stew.
Storage and Food Safety
Allow leftovers to cool before transferring them to covered containers. Refrigerate promptly and use within three days. The potato and peanut sauce will continue to absorb moisture, so loosen the stew with water or coconut milk during reheating.
Warm individual portions until steaming hot and stir several times for even heating. Follow current FDA safe food-handling guidance when cooling, refrigerating, and reheating prepared meals. Peanut Coconut Potato Stew delivers a filling combination of tender vegetables and a distinctive sweet-savory sauce.