Vegan Gambian Inspired Peanut Stew

This Gambian inspired Peanut Stew (domoda) is one of my favorite cold weather dishes to make. It is quick, easy, and yields many servings. The unique flavor combination of peanut and tomato is incredibly satisfying. The first time I had it I was hooked. I always look forward to making it each fall.

This version is vegan, gluten free, and soy free.

What do you need?

Peanut butter

Diced tomatoes

Tomato paste

Coconut milk (canned)

Veggie broth


Yellow onion


Sweet potatoes


Can you use other veggies?

Yes. I also love using collards. Feel free to substitute other greens or vegetables of choice. Red bell pepper is another favorite veggie of choice in this stew.

Peanut butter in a stew? Yes! This West African peanut stew is called domoda. It is the national dish of Gambia. It is a "groundnut stew" in this case peanut butter containing whatever vegetables are available often sweet potatoes or pumpkin. There are vegetarian and meat versions. This recipe is inspired by the vegetarian versions.

A note on consistency

The less add-ins (i.e. sweet potato, kale, bell pepper) you use the less vegetable broth you will need. For example, if you’re only using chickpeas and bell pepper you may only need two cups of vegetable broth.

What kind of peanut butter should I use?

I recommend using natural unsalted peanut butter. You can use creamy or crunchy. Using unsalted allows you to control how much salt you add.

What do I serve it over? My preference is white or brown rice.

This stew is creamy, hearty, and incredibly flavorful. It will quickly become a favorite in your dinner rotation.

Vegan Gambian Inspired Peanut Stew

Vegan | Gluten Free | Soy Free


Approximately 6


Heavy bottomed pot


2 tbsp oil (for sautéing)

6 cloves garlic, minced (~3 Tbsp)

1 28 oz can diced tomatoes (or 2 14 oz cans)

1 6 oz can tomato paste

1-2 tbsp chili garlic sauce

1 cup natural, peanut butter (creamy or chunky)

1 can coconut milk

1 medium yellow onion, diced

1 15-ounce cans chickpeas, rinsed and drained

3 cups chopped kale tightly packed (or use collards)

1 lb sweet potatoes, peeled and diced

4 cups vegetable broth, more or less depending on desired thickness

2 tsp fresh grated ginger

2 tsp cumin

2 tsp coriander

1 tsp almond flour to thicken (optional)

Salt to taste


1. Grate ginger, mince garlic, and dice onion.

2. Heat large heavy bottomed pot over medium high heat and add oil. Sauté onion, garlic, and ginger until onion is translucent and then add sweet potato, 1 tsp cumin, and 1 tsp coriander, and sauté for approximately five minutes.

3. Add the diced tomatoes, peanut butter, tomato paste, and vegetable broth and remaining cumin and coriander to the pot and stir to combine.

4. Add coconut milk and chili garlic sauce and stir to combine.

5. Cover, turn up heat, and bring to a boil. Once at a boil turn heat back down to medium-low and allow to simmer for about 10 minutes.

6. Add kale and chickpeas. Allow to simmer for another 10-15 minutes until kale is cooked making sure sweet potatoes are fork tender.

7. Adjust flavor as desired. If desired add 1 tsp almond flour to thicken at this time. I like doing this because it adds extra creaminess.

8. Best served over rice, cilantro, and peanuts. I like to add extra chili garlic sauce on top as well. Store any leftovers in an airtight container in the fridge.


If using ground ginger use 1 tsp.

If you make this recipe tag @vexkitchen on Instagram. I love to see your creations!