Vegan Coconut and Peanut Stew with Kidney Beans
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (30)

Vegan Coconut and Peanut Stew with Kidney Beans

NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 25%
CARBS 35G37% OF CAL
11G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 23G54% OF CAL
14G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, rich coconut-peanut stew with kidney beans, tomatoes, and vegetables. Warming and satisfying, it's best served over rice for a complete plant-based meal.

mainbeansdairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp oil (or 2 tbsp broth)
  • 1/2 small onion chopped
  • 2 cloves garlic (finely chopped)
  • 3 tbsp peanut butter (, or almond butter or use sunbutter for nut-free)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp chilli powder (or cayenne )
  • 1 - 2 tsp curry powder (or garam masala or jamaican curry powder or berbere or baharat)
  • 1/2 cup chopped tomato
  • 1 1/2 - 2 cups veggies (such as green or red bell pepper, carrots, zucchini etc)
  • 1 cup coconut milk (Or use other non dairy milks such as almond or soy )
  • 1/2 tsp salt
  • 1/4 tsp sugar (or sweetener)
  • 15 oz canned kidney beans (or 1.25 cup cooked kidney bean)
  • 1/2 cup water
  • cilantro (lime juice for garnish)
PREP
5M
SODIUM
684MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.