Peanut Coconut Potato Stew
Peanut Coconut Potato Stew is a rich one-pot meal filled with potatoes, carrots, peas, coconut milk, peanut butter, molasses, and warming spices. Lager and Dijon mustard add depth to this comforting vegan 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
Serving: 1 large bowl | Calories: 350 kcal | Carbohydrates: 60 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 5 g | Sodium: 720 mg | Sugar: 13 g