Christmas
Yam and Peanut Stew with Kale
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82 Reviews
Tina W.
January 11, 2023
This is delicious! The only mod I made was a squeeze of lime at the end. It's not "peanutty" - the peanut butter just adds a great richness (and the people in my family who are not PB fans didn't notice ;-).
Shelley W.
March 30, 2021
This soup has become a regular in my kitchen. It's so easy, delicious, AND healthy! I haven't made many changes from the recipe aside from not adding the garnishes. It's perfect.
NXL
January 26, 2021
This is a satisfying, flavorful stew. Just wonderful. I used almond butter, what I had on hand. Also turned up the spice a little.
Megan
October 15, 2020
I made this for lunch on a drizzly day. It was really tasty and nourishing. Leftovers have been delicious as well. Going in the rotation for make-ahead lunches.
Sherry S.
October 9, 2020
This was excellent! I added a chopped jalapeno along with the ginger and garlic, and was generous with the spice measurements. I would recommend serving it with chopped cilantro and a freshly squeezed lime- it really enhanced the flavor.
Sherry S.
October 9, 2020
This recipe was excellent. I added a chopped jalapeno with the garlic and ginger for a bit of heat, and was generous with my spice measurements. I served it with chopped cilantro and freshly squeezed lime, which really brightened the flavor. Irecommend this highly.
Ruth
October 14, 2019
It's good--very much like a Bittman recipe I found on the Times website. Added lemon juice and a jalapeño. Also: blend the peanut butter with some hot liquid from the stew, and it will mix in more easily.
Barnes M.
November 11, 2018
This recipie is a staple at my house! I tweak the recipie by frying up some red peppers or chiles for some extreme spice! I also can never find red lentils so I use whatever lentils are readily available, and have never had any issues with the color/taste/texture! I also unfortunately have to use canned tomatoes and have never had that sacrifice the taste— I definitely wouldnt skimp on quality though
V.
January 13, 2018
Yum!!! I made this for dinner, and everyone agreed it was a keeper.
(I substituted brown lentils for red ones, it was what we had on hand.)
(I substituted brown lentils for red ones, it was what we had on hand.)
VanessaJo
January 3, 2018
I made this as written but substituted a “braising greens mix” (kale, red kale, baby mustard, baby collard) for the kale and it was delicious on a cold winter night. A keeper; thanks!
Glenys
January 3, 2018
I am guessing what you're calling yams are actually mislabelled dark orange sweet potatoes. Common practice in supermarkets, but they're not true yams. However, true yams with peanuts, that's a classic combination in African and Creole cooking. There's almost nothing I can't buy when it comes to ethnic ingredients, but not yams. Sweet potatoes, including the "yam" imposters, I can get in about cream, purple, garnet, white.......
Chris E.
December 29, 2017
This was really delicious and completely satisfying on a cold wintery day. I will make it again and again. Thinking about adding lamb for my protein eating friends. Thanks!
Gseghi
December 4, 2017
Question. How would this fare with chicken stock instead? I have a ton of homemade chicken stock in my freezer but no veg.
toweringinferno
December 5, 2017
That should be fine - it just wouldn't be vegan anymore, but I'm guessing that's not a worry for you!
toweringinferno
September 21, 2017
This was my pick to bring to a potluck tonight in consideration of a mostly vegan/GF crowd. It's warming and substantial over brown rice and was appreciated by all! For textural interest, err on the side of less blending (I overdid it) and keep the kale pieces large-ish. Don't skimp on the green onion as it really brightens up the overall flavour. I swapped out the peanuts for coarsely chopped cashews.
Notes for next time: To avoid nuts entirely, try tahini instead of peanut butter and top with pepitas. A drizzle of red wine vinegar would be a welcome note of acidity to really make it feel refined.
Notes for next time: To avoid nuts entirely, try tahini instead of peanut butter and top with pepitas. A drizzle of red wine vinegar would be a welcome note of acidity to really make it feel refined.
Cheryl
April 24, 2017
I love this soup. Nothing better in the fall/winter to warm you and fill you up.
Sadie
March 15, 2017
This is an amazing dish! This soup is so nutrient dense and filling! We will serve this over and over!!
ChefJune
January 6, 2017
This recipe is amazingly similar to one I've made from cookbook author and historian Dr. Jessica B. Harris. Funny Gena didn't mention any inspiration for this dish...
Erika M.
October 12, 2015
This recipe is a huge hit at my house, and we're usually meat people. The flavor is really delicate and warm—not bland or overwhelming, as many potato-based stews tend to be. Next time I will swap a crunchier veggie like broccoli for the kale, which got a little lost in the texture.
Deondra L.
January 14, 2015
I absolutely loved this recipe ...my first time trying this recipe and meal my husband and I are choosing a more hhealtheir life style...followed every intruction and it was well worth it thank you...
bo R.
January 3, 2015
You know, I made this with trader joes almond butter because my daughter can't eat peanuts. Um. It tastes like almond soup! All those lovely ingredients and, well, hot almonds. My cashew butter was beyond it's date, or I think that would've worked better?
Twinkle
January 4, 2015
Cashew butter would've been a better substitute - it's creamier and more unctuous than almond (which can be kind of gritty and/or dull when cooked).
Kira B.
November 14, 2014
Do the yams get peeled?
Mookie
November 23, 2014
Kira, I didn't peel the yams, just gave them a good scrub. While scrubbing some of the skin sloughed off (the skins are pretty thin) but I didn't notice the peel in the end result as it cooks for a good amt of time & there's so many flavors/textures.
Mookie
November 8, 2014
Wow - sooo good! I bought these two rather large yams, having never actually cooked with them before. When I searched around for recipes I mostly found the usual yams baked in some sort of sweet sauce - honey, molasses etc. I'm not a fan of sweet vegetables so no go for me. I was so happy to find your recipe, I used cashew butter & crushed cashew topping and instead of the spices (cumin, turmeric etc) I actually used Patak's Vinaloo paste; it has all of the same spices plus a few others, just put a tablespoon or two in while sweating the onions/garlic & it was amazing. Blending half of the soup is key - it really develops such a creamy consistency when added back in. I have to say I was really blown away by how well all of the flavors were distinct but also were so harmonious with each other. Another thanks for a great recipe!
Renee K.
March 7, 2014
How do you think coconut milk would taste in this dish? Like maybe half veg broth and the rest coconut milk?
Maria R.
February 16, 2014
This is fantastic. I ended up using only 1.5 lb. of yams, just because that was all I had in huge house, and it seemed like enough. I also added the zest and juice of 1/2 lime right at the end for a little citrus note. Really really delicious!
Maria R.
February 16, 2014
sorry … what I meat to say was: I only used 1.5 lbs because that was all I had in the house!
Pamela A.
February 10, 2014
This Yam and Peanut Stew with Kale is one of the best stews I have ever made. I am looking forward to making this stew again. Thank you for the delicious recipe.
M.McAwesome
January 13, 2014
This recipe is great. I keep making recipes with such a similar flavor profile and this has been one of the best. I've been making this with butternut squash instead of yams. Comes out delicious. I imagine it would be a little heartier with the potatoes.
Tonight I plan to get this ready to go in the slow cooker for tomorrow. First time to try it this way and perhaps with some yams in addition to the squash.
Tonight I plan to get this ready to go in the slow cooker for tomorrow. First time to try it this way and perhaps with some yams in addition to the squash.
veganfrk
January 9, 2014
This is a great version of Senegalese peanut soup! I prepared it this evening, making just a few tweaks and it was wonderfully rich and satisfying. I added a few teaspoons of ground coriander seed, subbed about a third PB2 for some of the peanut butter (to lighten it up a bit), and added the juice of half a lime. I served it over short-grain brown rice....yum! Thanks for the lovely recipe!
Heather
January 29, 2017
PB2 is a great idea here! I used more peanut butter than called for because I really like the flavor, but it did come out very rich.
Layla C.
January 5, 2014
How large is the can of tomatoes you use? 16oz? 28 oz?
plainhomecook
January 5, 2014
I use a 15 oz can of diced tomatoes, with the juice - I just throw the whole thing in.
healthierkitchen
February 26, 2013
I made this tonight and we really loved it! I have to admit that there was a point during the cooking that both the smell and look had me a little worried, but after the immersion blender went in and I tasted the stew, I realized that it had cooked itself into a delicious flavor!
Claire D.
February 12, 2013
Thanks Sheryl and plainhomecook! I appreciate your responses and am ready to take a stab at this recipe.
plainhomecook
February 12, 2013
Good luck! It really is wonderful - I doubled this and served it as the vegan option at a community dinner not too long ago, and everyone wanted the recipe - Gema's given us a gift.
Claire D.
February 12, 2013
Can this be made with other nut butters (for those of us with peanut allergies)?
Sheryl E.
February 12, 2013
Claire, having made it, I would not see why you could not use another nut butter and garnish with the same nut for some crunch. Also I like to add cilantro vs green onions as my garnish. Maybe cashew butter would work for you or almond butter. I even think you could add coconut milk to this dish. Bon Appetit! Sheryl
plainhomecook
February 12, 2013
I had no peanut butter one time and ground up some cashews in my food processor and used those instead, plus some chopped cashews for garnish. It was still really good.
With T.
April 24, 2013
After discovering my peanut butter was too old, I substituted almond butter, and it tasted great! I like the coconut milk idea as well. So many options, and then you have dinner for a few nights! Here was my rendition- http://withthegrains.com/2013/04/13/sweet-potato-red-lentil-curry-stew/
Dan H.
February 5, 2013
Hi everyone! It turned out AMAZING! No flavor stronger than another, I guess it just smelled that way. We both loved it! I am so excited!
Dan H.
February 4, 2013
I am making this right now. It is at the simmering part. I am a bit nervous as I smell cumin strongly. But from what I have read here I have a lot to look forward to! And I hope it's OK to use my Vitamix for the blending???
Sheryl E.
February 4, 2013
Hi Dan, I am a friends with you on yours on facebook page! I halved the cumin. Do make it again and try it with less if it is too much for you, I usually tweak every recipe that I come across. You will love this stew it is rock star! Sheryl
idocmeg
January 29, 2013
Has anyone tried this in a crock pot?
Charlotte E.
February 2, 2013
Pretty much, yeah. And used less liquid. Also left the kale out until about 30-40min before the end.
tracey S.
January 27, 2013
I have made this twice and it is so good...rich and so so good Just made six quarts for next weeks soup swap!
Le P.
January 21, 2013
Wow! I made this stew for a vegan pot luck dinner party a few nights ago. Most guests had seconds and our French host told me this was the best thing he's ever eaten at any Meetup event. It was a proud moment to have impressed him, so he got to keep the last bowl worth for lunch the following day. Thanks for a great recipe!
peggymchoe
January 16, 2013
If you don't have an immersion blender you can take out a couple of ladles-full of the soup, put the peanut butter into that, stir until emulsified, and then dump the mixture back into the soup. I made this last night. I think it'll be a very useful winter version of peanut stew.
Valentona
January 7, 2013
This sounds delicious, I have blue/purple sweet potatoes. Do you think they could still work with this recipe?
Sheryl E.
January 7, 2013
I used Yams in this recipe since I love the sweeter taste, but I would think you could use blue or purple yams.I also used Red Bore Kale that is a curly kale and it was pretty with the contrast of the deep orange color stew. If you think it needs a bit of sweetness you could always add a bit of Agave to it.
Sheryl E.
January 7, 2013
Fab! I made this last night, I halved the Cumin and added 1/2 tsp of curry powder. I got raves from the Husband and 16yr old son.
Jann O.
January 7, 2013
I made this today, but used a shallot instead of an onion and Wow! I love it! Will make this again & again. Love the spice/ peanut flavor with yams.
bottomupfood
January 4, 2013
Really enjoyed this recipe. Easy to make. No need to peel the tomatoes and sweet potatoes!
Shawn O.
December 13, 2012
delish. a new favorite to add to my repertoire. i used collard greens in lieu of kale and yellow split peas instead of lentils b/c it is what i had on hand. yum!
robynguth
December 12, 2012
thank you for posting the comment about adding apple Antonia - really good idea!
Mmichelle
December 12, 2012
I just made this and it's ahhmazing! I don't have an immersion blender so I used a potato masher... Yum!
tiana138
December 11, 2012
`this is the first re cipe i made from food52, and it was SO good! my family ate it up. i didn't use the immersion blender either and thought it was perfect the way it was :) thank you
Charlotte E.
December 10, 2012
Just adapted this recipe for my slow cooker and it turned out amazing! Would you mind if I share my adaptation on my blog, with a link to this original recipe of yours Gena?
jamieyuenger
December 9, 2012
This is a delicious stew. I would agree with SuzanneRobin that you could reduce the peanut butter a bit and it would be just as good. The peanut and scallion topping really adds, so I wouldn't leave off a least a little something for the garnish.
plainhomecook
December 5, 2012
I've renamed this "What to feed your vegan friends in winter." All at our table (including meat eaters) had seconds. Thank you!
SuzanneRobin
December 2, 2012
Delicious! A great "stick to your ribs" stew for a winter day that you can really feel good about eating! I agree with AntoniaJames that the immersion blender is not necessary, although I did choose to mash a bit of the sweet potatoes with a potato masher. I also reduced the peanut butter to about two tablespoons and I thought that was a good amount to add a bit of rich nuttiness but avoided making it taste like peanut butter stew!
Gseghi
November 29, 2012
Just made this for dinner. Yum. Used fresh ground honey roasted peanut butter.
AntoniaJames
November 28, 2012
Excellent recipe -- we enjoyed it tremendously. I found that the immersion blender was quite unnecessary, as the smaller pieces of sweet potato just melted into the stew. It seemed a bit sweet -- in part due to my use of a luscious vegetable stock made with roasted butternut squash skins and seeds (a trick learned from Deborah Madison) -- so I garnished with diced Honeycrisp apple pieces, which worked well. I'll probably squeeze some lime juice in the leftovers I plan to enjoy at lunch. Will definitely make this again. A keeper! ;o) P.S. While the stew was cooking, I made stock with the sweet potato peels and trimmings from the ginger and onion. It smells divine. I'll use it the next time I make this stew.
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