Gambian-Style Spiced Peanut Stew
with Sweet Potato, White Beans, Rice & Cilantro
- Peanuts
This vibrant vegan stew was inspired by the Gambian comfort staple, domoda. Sweet potato and cannellini beans simmer in a spiced tomato broth brimming with peanuts, ginger, and warm spices for a cozy, hearty dish. Serve over fluffy white rice and garnish with cilantro and toasted peanuts, and savor this memorable meal.
Ingredients
1 teaspoon
Garam Masala
1 unit
Onion
1 unit
Cannellini Beans
1 unit
Crushed Tomatoes
1 teaspoon
Cumin
1 unit
Sweet Potato
1 teaspoon
Dried Thyme
½ unit
Peanut Butter
(Contains: Peanuts)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
¾ cup
White Rice
1 thumb
Ginger
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
8 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, using a heavy-bottomed pan, finely crush peanuts in their bag. Halve, peel, and thinly slice onion. Peel and mince or grate ginger. Trim and quarter sweet potato lengthwise; slice crosswise into ½-inch-thick quarter-moons.
-
In a small bowl, combine garlic powder, thyme, cumin, garam masala, 1 tsp sugar, 2 tsp salt, and pepper (2 tsp sugar and 4 tsp salt for 4 servings).
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Heat a large dry pot over medium heat. Add peanuts; toast, stirring frequently, until fragrant and lightly browned, 1-2 minutes. Carefully transfer 2 tsp peanuts (4 tsp for 4 servings) to a second small bowl for serving.
-
Add a large drizzle of oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato, and spice blend until everything is thoroughly coated. Cook, stirring frequently, until onion is slightly softened and translucent, 5-7 minutes (if pan seem dry, add another drizzle of oil).
-
Stir in crushed tomatoes, beans and their liquid, half the peanut butter, and 2 cups water (all the peanut butter and 4 cups water for 4 servings). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until stew begins to thicken, 20 minutes.
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Meanwhile, pick cilantro leaves from stems.
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Once stew has cooked 20 minutes, increase heat under pot to medium. Cook, uncovered, stirring occasionally, until stew is thickened, 10 minutes more. Turn off heat. Taste and season with salt, pepper, and as many chili flakes as you like.
-
Fluff rice with a fork.
-
Divide rice and stew between shallow bowls in separate sections. Garnish with cilantro leaves and reserved peanuts (if you like things spicy, sprinkle with any remaining chili flakes!). Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the unique, comforting blend of spices, though some wanted more peanut flavor or found it a bit bland.
- Ease of prep: Simple to make, but several noted the cooking time was longer than expected, especially for the sweet potatoes.
- Suggestions: Consider adding more peanut butter, ginger, and sweet potato; some enjoyed it with added chicken or tofu.
- Leftovers: Generous portions often yielded tasty leftovers; reheats well for lunch or dinner the next day.
- Texture: A few found it too watery; reducing liquid or simmering longer could help achieve a thicker stew consistency.
Reviews from our home cooks
This was so good. I've been trying to figure out the flavors of a stew I used to buy at work-tomato-based with a slightly sweet sauce and beef, somewhere between Senegalese and Korean. This recipe nailed it. I'll definitely use these ingredients again to make similar tomato stews with white beans or okra.
This dish is delicious and worth the added cook time compared to some other meals. Textures and flavors are both magnificent, and I love how good my house smells after cooking with these warm spices
You shouldn't have us cooking the rice in the first step when the stew has to simmer for 30 minutes. The rice shouldn't be started until at least when you cover the stew for the first 20 minutes.
Makes a LOT, which is nice. Really delicious. I might add more peanuts. Great with or without the rice.
This is my favorite dish in months of meals. I love the sweet potato peanut stew with garam masala curry seasoning.
This was a great meal. We customized it to our taste, adding extra peanut butter and leaving out half of the tomato paste. Had a good amount of base spice, healthy easy to make in a big batch.
I really enjoyed the stew. It reminds me of something that my family makes sometimes, and I enjoy the spices in it. I recommend coconut milk instead of just water.
Really delicious and super easy to prep. Great portion too. 5 out of 4 stars. Among the best dishes I've made from you.
Very tasty, a bit too spicy even with half the amount of crushed pepper.
Super flavorful and tasty. And something new for me that I would have never known to make on my own.
