favorite

This soup is easy to prepare and freezes well. It serves 2 big bowls, or 4 small ones. Vegan &amp; Gluten-Free

Vegan Broccoli & Potato Soup

olive oil

onion,

garlic,

vegetable broth

broccoli florets (about 1 head of broccoli)

potatoes,

thyme

salt and pepper,

sour cream (optional)

In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes.

Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat and cook until potatoes are tender, about 15 minutes.

Add the broccoli and thyme, and cover for 5 minutes, until fully steamed but still bright green.

Puree the soup in a blender or with an immersion blender. Season with salt and pepper and serve with chives and/or vegan sour cream, if desired.

Awesome! :)

 Just made it! And even my girlfriend who hates broccoli likes it. Thank you for the recipe! :)

Made the soup today. We loved it. Look forward to making it again. Thank you for sharing it.

I just made this and it turned out great! I doubled the recipe, pureed half in the blender. Put the other half in the blender and pulsed it to make it chunky. Garnished with green onions, vegan sour cream and fresh chives. YUMMY!! Thanks for sharing this =)

I'm in a soup making frenzy today.  Just made this one and it's fantastic!  On to the carrot soup!  Thanks for all the wonderful recipes!

I made this tonight. It was seriously quick and super yum! I did not have thyme, so I substituted oregano instead. Added (2) diced carrots at the same time as potato. Also, when serving it - I stirred in a handful of reduced fat cheddar cheese into each bowl. It was a hit!

Hi! I just tried this, it was so yummy! My family loved it. Thanks for this awesome recipe :)

I made this soup this evening.  Awesome.  Some is going in the freezer for my son and daughter-in-law so they have something to quickly heat up at some time after the birth of their first baby.  They asked me to make some vegan dishes they could freeze.  Thank you for the freezer-friendly, vegan recipes.  I plan on trying more of them.  Oh, and I will make this soup again.

This one too. I was in fact having a Vegangela inspired cooking weekend and this was on the list. Easy &amp; delicious! Will definitely do it again.

Thanks for the recipe.  I tried it for lunch today because it is very cold outside and wanted a soup to warm me up.  Broccoli and potatoes are both in season so it seemed like the perfect soup.  I used 4 cups of broth and the consistency was still very thick -- my boyfriend described it as "almost like mashed potatoes".  In the future, I would probably only use two potatoes.  I don't think I'll make this again, but I had a fun time trying a new recipe.  Thanks again for sharing! :)

I totally loved the soup. Thanks for the recipe. Everyone loved it at the party.

I made this last week. It was great! Forewarned by some of the other commenters who said that it was too thick, I used small potatoes, and the texture turned out fine.
My only issue is that my soup turned a rather dull and unattractive shade of green. I carefully watched the time after adding the broccoli, but it still didn't stay a nice, bright green like your pictures. Are you supposed to remove the soup from the heat before adding the broccoli? I guess the taste matters more than the appearance, anyway.

Thank you so much for making and posting this soup! This soup has become one of my favorite go-to soups this past winter. I made it for a party recently and everyone loved and wanted the recipe!

This soup was really good.  I'm always looking for recipes for my special needs son that are vegan and gluten free.  Thanks so much!

I nade this soup for lunch today. We've been trying to cut back on the sodium so I used a tad less dehydrated bouillon than called for and added no salt at the end. It came out great! I will definitely be adding this to my permanent recipes.

I wanted to mention that I also love your mac and cheese. After I found that recipe, I made it 4 times in 2 weeks. Delicious!

Loved this soup.  I threw the vegetables all in together.  I don't mind a more drab olive green appearing soup, as long as it tastes terrific.

Hi Angela, 

I wanted to let you know that we made your soup and it was a huge hit.  Our three sons devoured it, and my husband and I loved it too.  I put a little cheddar Daiya chees in it (only because I love the stuff)  We multiplied the recipe by five and had a decent amount of left overs.  I told my husband we could freeze some. My oldest son smiled and said that he didn't think that would be necessary.  Great recipe! Thank you so much for sharing!  

Sincerely,

Donna, Daniel 

and the Flores clan.

Made it tonight---easy and delicious! Thanks!

Thanks for sharing your granny's recipe. It's delicious! I'm glad to have it in my recipe rotation.

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan &amp; Gluten-Free

Coconut Curry Lentil Soup

coconut oil (or olive oil)

tbsp fresh ginger, minced

tomato paste (or ketchup)

curry powder

red pepper flakes

coconut milk

tomatoes

dry red lentils

kale

cilantro sour cream

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.

Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.

Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

{Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}

Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

I just want to say this is one of the best curry lentil soups I've ever had! My family and I fall in love with it over and over again each time we make it! The only additional ingredient I add is turmeric.

I actually used brown lentils the first time that I made this recipe. It tasted pretty good. However I have been using red since then. My advise is to rinse brown ones a little first, and soak for about 10 min. Hope this helped :)

I have made this a couple of times now and always use black lentils. Thank you, it is amazing!

LOVE this recipe. Extremely simple and FULL of flavor. This is a weekly staple at our house. We usually pour over brown rice. Makes a big batch so we have lots of delicious leftovers too. :)

Thanks for the fantastic recipe!

Angela, this is the most amazing soup yet.  I love the coconut milk with the kick up curry.  I didn't have curry powder so subbed green curry paste and OMG i'm in heaven.  The cilantro sealed the deal with the flavors melding in so nicely.. I also made up some basmati rice to go with it and will pack this for my lunch tomorrow, and my husband's too... nummy..   I always go to your site to check in to see what the latest recipe is that you have.. i'm also making another batch of African Stew this afternoon as it freezes well and we love it for quick lunches at work.. :)

Just wanted to let you know I tried this recipe and it was delicious!  I didn't have any full fat coconut milk on hand so I used Lite coconut milk and it was still perfectly creamy!  I love how you said 4 servings because this makes 4 very hearty servings-1 serving filled me up and normally with many recipes I need 2 servings to make a meal!!

This was sooo amazing! my co-workers all asked for the recipe after smelling it in our office and my husband and kids all loved it. Thank you!!

So good! My husband and I LOVE this soup. Love your recipes!

This was really great! It is my first time on your site but I will be following and trying some more of your recipes. Thanks!

I found your site via pinterest. I made this tonight, and it turned out great! I will definitely make this again. Thank you!

Made this for dinner last night, absolutely delicious!  Definitely more like a dahl at the consistency we had, but could easily be thinned out to more like a soup.  Either way it was a winner!

I don't even use broth,because I am allergic to yeast and in Germany there is yeast in everything... I just use spices,onions,garlic and a great curry powder... Creamy coconut milk,water,spices,red lentils,two slices of lime,20 Minutes and it's done. It's really easy,fast and delicious,one of my fav meals.

My husband and I LOVE this recipe.  I made it for the second time last night and I'm eating the leftovers as I type.  Tastes just as good when it's reheated.

This soup is simmering on my stove right now and it smells delightful and tastes even better (quality control taste tests are always mandatory). I'm so excited to try more recipes from your site :)

It was soooooooo yummy. Best thing I ate all week.

This is so simple to make, doesn't involve a ton of ingredients and it's suuuch a delicious recipe! When trying a new recipe, I always cut the recipe in half in order not to waste ingredients if I don't end up liking it. I was sooo sorry that I did that for this recipe. It was SO good that I wished I had lots of leftovers. I will be making this again soon and will be doubling the batch to ensure there are mroe than enough leftovers :). 

Thanks again for a dynamite recipe!

Had only green lentils and those seem to take longer to cook. Ended up adding more tomato paste and a package of what's sold here in the US by a Jamaican company as creamed coconut: a sort of soft brick of finely puréed coconut meat: I wanted the tomato and coconut flavors to be more intense. Anyway I'm happy with the result.

Thanks! I ended up doing exactly that; buying a small piece of fresh ginger and freezing the remainder. The soup turned out perfect by the way! Excellent recipe. I will definitely be making it again (so I guess I will use the ginger after all!).

Just made this and its delish! Quick, comforting and health. Perfect!

Just made this recipe- DELICIOUS!!!! I only had 1 cup of red lentils left , so used brown lentils for the rest. Also, had carrots and zuchini in the fridge, so I chopped them and added them to the soup. I will be making this again. Thanks so much!!

This is soooooooooooo good. I used tomato sauce instead of paste because I don't know how to read.  Served with brown rice. Makes a good amount. Already shared with mom. It's a keeper.

I enjoyed your recipe very very much, while cooking and obviously eating it! 

Thanks from Italy

This recipe is lovely! I made it despite not having any lentils, but yellow split peas were fine too. Really filling and yummy and perfect to take to work for lunch. Mmm, lentils.

I just made this, as I like to make vegan soups on the weekend so I don't have to worry about making a lunch for work during the week. This one is good. I used garam masala for the curry powder. It made a lot, so I should have enough to last all week.It tastes great. Thanks for the very easy recipe for which I needed no fresh vegetables. (Who wants to go grocery shopping on the weekend?)

Thanks again for the reply about the kale. Just wanted to say I made this and it was AWESOME. Going to double the recipe and freeze this. The lentils make it a nice filling meal. I've been a vegan for about a year and a half, and this might be the best meal I've made yet!! Thank you!

This soup was absolutely delicious! We had a cold front hit us yesterday evening and it was the perfect remedy. I've been daydreaming about my lunch all day today because I brought this soup as leftovers. Thank you so much!

OMG this is quite possibly the best soup ever! Maybe even better than my butternut squash bisque. I subbed fresh tomatoes for canned, which is what I had on hand. Served with a piece of whole wheat tortilla. I couldn't stop eating it! Thanks for sharing a great recipe.

Hi Angela!

I'm not really a vegan, but appreciate the creativity of vegan cooking and I've fallen in love with your food!  I am pleased to say that your curry lentil soup has caused marital problems in my home ;) ... My partner and I have literally been fighting over what's left of this dish... He said to me: "this is best thing you've ever made." I will be making this again and again! 

I also threw in some chopped Thai sweet basil and this added some extra bright flavour (not that it needed any help in the flavour department).

Thanks so much for your great blog :)

Alyece

Mmmmm mmm mmmm... Just made this dish and absolutely loved it.  I used fresh tomatoes instead of canned and toor dal instead of red lentils because of an allergy. Definitely going to be a staple at my house!

Thank you for sharing this AMAZING recipe! Best soup I've ever made or tasted.  Hard to believe something so simple and quick can turn out so delicious, flavorful, and delightfully complex.  I added a couple sliced carrots which went really well with the flavors and textures of this soup. I made it for dinner last night and was dreaming about leftovers all day.  I will be making this soup often, and experimenting with adding/substituting other veggies in the incredible red curry sauce.

Hi Angela

Love your lentil and coconut soup recipe. I've made it twice now and every time I get so many compliments... It's now in high demand so when I make it, I have to double the amount and bring it in for work for my colleagues' lunches!

What else can you recommend from your website that is quite low-carb?

Thanks again :)

Sarah

This is a staple in our house! My Husband's favourite recipe from your site.
I have made it that many times i know it without the recipe.
I keep heaps of frozen servings for those nights you just can't be bothered cooking.
YUM!

This soup is so easy to make and very delicious!! Thank you so much for posting this.

Hi Angela, I just found your website two days ago.  This is a new journey into vegetarianism for us which started today!  I just made this soup, and it is delicious!  I may be heavy handed with the red pepper flakes and I used two tablespoons of green curry paste.  I had to tone it down with rice milk, but it ended up with a more soupy consistency...so it was a win-win.  I'm so excited to have found your site!

I have made this many times. It is my absolute FAVORITE meal (well, tied with a finecooking mexican beans and rice!). I make it on Sundays and have it throughout the week. It reheats very nicely, which I love since I am in grad school and I can't always find the time to cook. THANK YOU for this recipe!

Absolutely delicious! My two year old is on his THIRD bowl!!! I'm only disappointed that we didn't make a double batch to have lots leftover :) Thanks for sharing.

Loved this soup!  I used green curry paste.......so delish!  A new fave for sure.

Thanks again Angela.  Your recipes have so much flavour.  Yummy.

Ok, loved it so much, here I am two days later making it again.  No fooling around this time..... I'm making a double batch!   Nuff said. ; )

I just finished making this....

Made me want to smack somebody!

seriously, this is THE best coconut curry lentil dish I have EVER had!  I added 3 chopped carrots and 1 additional Tbsp of curry powder

Thank you sooooo much, this is going into the recipe folder!

Effing excellent!

Just made a batch today and even in the sweltering heat of summer this soup was SO delish!  Love it so much - I highly recommend.  Thanks for sharing!

Great recipe, thanks for sharing! I used the 5 cups of vegetable stock &amp; no canned tomatoes. Still noticed a lack of coconut flavor so I added 3/4 tsp. of vanilla extract &amp; boom, it accented the coconut flawlessly.

Hi Angela - thanks for sharing this fantastic recipe. It's already our favourite soup recipe! really tasty and filling. Yesterday I took a box of soup from the freezer that I'd made last week - added cauliflower, small cooked potatoes, extra spinach and had a curry!

LOVED this soup -- I used a red curry paste with the coconut, which added to the nice, sweet heat.  I offered Basmati rice for those that wanted it -- but made for a beautifully creamy and hearty soup -- with or without rice!  Was a perfectly cozy dish for this quiet, rainy day...

Have just made this.  Absolutely delicious.  Thank you!!

I realized about halfway through making this recipe that I only had half the lentils the recipe called for, so I threw in a quinoa/amaranth mixture and it turned out AMAZING!  This soup is so tasty and easy.  Will definitely be making this again and again.

I made this tonight and it's delicious. I did add some extra water because I like my soup thinner but other than that I followed the recipe exactly. I'm thrilled with how it turned out and have the rest of it in containers to freeze for school lunches. Thanks for sharing a delicious recipe.

I made the version without diced tomatoes, adding the frozen spinach along with frozen cauliflower and edamame. Really easy and delicious, thanks for the recipe.

This is the fourth recipe of yours I've tried Angela - and boom!!! Another winner!! So so tasty. You are a genius helping us vegans cook amazing meals. So pleased I found you!

I made this last night for my husband and I and it was so good! We loved it - it's getting quite cold now here in Alberta, so this warmed us right up.  Thanks for sharing this, I will def be making this again! :)

I really liked this. I filled my bowl half full with chopped kale and cilantro then poured on the soup. Next time I will add a little water which will both thin it out a bit and lower the heat just a smidgen. I'm also going to try adding potatoes and peas towards the end of the cooking time.

Thanks for sharing the recipe.

This is a great base - thank you for the recipe. It's really versatile as you said. I wanted to use what I had on hand (because I'm lazy and also scared of lentils), so I just used chickpeas instead of lentils and cayenne pepper instead of the chilli flakes. I threw in mushrooms because I had them sitting in my fridge and I was afraid they were going to go bad soon. Turned out wonderfully! Added lots of oomph! Additionally, I added shredded chicken (I know...) to a different batch for my SO and he liked it as well. THANKS!

Omg! Totally amazing recipe. Gorgeous!
Thank you so much

Hi Angela,

This is the 1st time I cook from your website since my husband started to be a vegan couple months ago. Love this lentil soup, very yummy. I put some extra vegetables too. Can't wait to try all of your recipe. So glad to find this website. Thanks for sharing!!

Absolutely delicious and freezes so well!!! I just finished my first batch &amp; am about to make a second!

Found this last night and my roomie made it for us. I am IN LOVE with this soup!! So filling too :)

First time to your blog. Raised Vegan, now vegetarian but we have a farm and our own chickens. Hubs and I both loved this soup. I rarely follow a recipe closely but this time I did and it was spectacular. You cook like I cook. I'll be back!

Tried this today, and oh gosh it was to die for! I did add some chili and a little more curry, but I didn't try kale this time since my bf isn't too keen of it but going to add some to my portion tomorrow. :) Definitely going to do this again, thank you for the amazing recipe!

This has become my favorite vegan dish by far!

Have just made this soup and it is delish! Comforting and warming. Great tip about freezing the small portions of kale. Did that while soup was cooking! :)

This is such a great versatile recipe! I love it as written, but have also subbed red curry paste or garam masala for the yellow curry powder, used fresh tomatoes or my favorite onion/garlic fire roasted tomatoes, used spinach in place of the kale, added various fresh veggies, added some cooked jasmine rice, and probably even more variations I can't think of right now! Thank you so much for sharing!

This recipe is amazing! Its a massive crowd-pleaser and its made its way onto my permanent cooking rotation. Thank you so much &lt;3

This soup is absolutely delicious! We have an Indian cookbook with authentic recipes that are actually quite complicated to make. My hubby said this was just as tasty as recipes from there, except much more simple to make. Our toddler loved it too! It is great to be able to make something that pleases the entire family. We were going to garnish with avocado, then realized it was under-ripe, so we cooked added the avocado near the end of the cooking time. It was a great addition. We will be trying the Lemon Lentil Soup, for sure!

Made this on a raw November evening in New Hampshire = huge success!  My 8 year old LOVED it and so did my Husband and I.  I appreciate the different options you provide and love the tip on freezing kale.  Delicious, easy, nutritional, fun recipe!

This is a great recipe. Many people have immediately asked me for the recipe as soon as the beautiful scent of the curry filled the office.

Amazing!  I've never cooked with coconut milk before - usually just used it in smoothies and dessert type foods. This recipe is so wonderful and easy! I also added a dash of cinnamon to my recipe the second time I made it. Love it!   Thanks!

Hello,
I made a version of this last thanksgiving and it was a hit with my carnivorous loved ones. I was wondering what else you would recommend to complement (lemon, more cilantro, chilli, etc.) the dish as well as sides (brown/jasmine rice, quinoa, etc.) Thank you in advance and thank you for inspiring.

I just made this tonight and it is so tasty! I also used lite coconut milk (I wanted it a bit less creamy) and it was perfect! It's definitely going into my regular rotation. I've also passed this recipe along to several friends. :) Thank you!

Sensational! I replaced the coconut milk with unsweetened coconut milk for a lower calorie option and it tasted amazing. I love this recipe. Thank you so much for great inspirations! I'm a big fan :))

OMG! Excellent. I am eating it now. I forgot to put the kale in before I served it, but I can do that tomorrow. It really doesn't need to be poured over rice. It tastes starchy and filling like it is. I did exactly as the recipe says, unusual for me and my notorious substitutions, except wouldn't you know, I picked up diced tomatoes with chili peppers but I rinsed them. I didn't want to spoil the coconutty flavor. Oh, heaven! Exactly the right seasonings. I thought, too much curry, but no! It is perfect. I'm making this for my vegan club soon.

Oh my, oh my - made this tonight and it was AMAZING!! I don't understand how you'd have any left to freeze. The only thing I added was a few pinches of garam masala - and BAM! Will definitely be making again.

OMG ! I give this recipe 5 stars. I made it for lunch and my husband and I could not believe the rich flavours. Very tasty. I love the idea of replacing the coconut milk with vegetable broth - to minimize the saturated fat.

This was amazing. I was craving either the Thai Curry soup or the Bangkok Curry (both from Noodles and Co). I don't know that I've ever had a recipe come out BETTER than what I'm craving, but this did the trick. I added chopped kale for my greens. My husband has a bit of an aversion so curry so when he smelled it as I was cooking, he was skeptical. But he devoured it AND ate all the leftovers! I'm making it again tonight because I didn't get seconds!

Hi there! 
I saw this recipe this morning and had to make it for dinner! It is currently in the pot and my house smells AMAZING!! Even my husband, the king of meat and cheese, can't wait to eat it! We have a winner! I am moving our family over to a plant based whole foods diet and delicious recipes like this will make it easy to transition my hubby over.Thanks for posting this and looking forward to trying more recipes! 
Natalie - ever grateful momma and wife

Excellent recipe...I did have to cook it a little longer
but this will definitely be one of my go-to recipes!
Will be trying more from you. Thanks!

This recipe is mine &amp; my boyfriend's favorite!! We both agree that we could eat this every day.

I made this last night. I added 1 cup of diced potatoes and 5 cups of kale and served it over brown rice. I also added a healthy dose of sriracha for a little more heat. It was delicious! :)

Delicious!! Thanks for the recipe, made it tonight.

WONDERFUL, we had a soup and salad meal at school and I tried a similar dish, but I like yours so much better! I didn't even have any greens in my house ( will make freezer greens this weekend) and still the soup was delish.
Easy and can be made on a weeknight. I have trained my husband that he can wait for good food and he happily does! 
Thanks for this recipe

This soup is really good! I am really enjoying it! I typically cook for the week for my lunches and sometimes dinners. I am a meat eater. But I enjoy vegetarian or vegan meals as well. I found this to be a pretty cost effective meal too. Although I do use vegetable broth often, this wasn't vegetarian for me as I had chicken broth on hand. It definitely had a more stew-like consistency the next day, which was fine. I like the hearty texture. 

As with any soup or stew that I cook, it is a significant amount since I live alone. Plus eating the same thing all week long gets boring when you realize that you still have more left at the end of the week. So I plan to freeze whatever is left over at the end of the week.

I needed a new recipe for a potluck.  I had curried lentil soup from the cafeteria at work, so I decided to search for a recipe online and I found yours. It was a big hit at the potluck! Everyone kept asking for the recipe. I had some leftover that I had set aside. Carried it for lunch with some brown rice. Awesome! Thank you.  One question: my husband is not a fan of coconut. Can I substitute almond milk?
Btw, your recipe was a million times better than the cafeteria's version.

This made for a great flavorful base. I added more stuff to it, carrots, celery, zucchini, and we are not vegan so I put some chicken breast that I cooked first in it, and it was delicious.  Thank you for sharing this yummy recipe. I will also be freezing some greens to have on hand too!

I make this soup about once a fortnight, and have done so for many months now.  It is truly delicious, and everyone I share it with thinks so too!  I do add a grated carrot and grated zucchini though, just for the sake of having more vegies in it.  Thank you for sharing this excellent recipe.

Thanks for this absolutely delicious recipe! Even my vegan-skeptical boyfriend loved it! Since I didn't have red pepper flakes I had to replace those with green curry paste, but that worked well too. I also found that this is even delicious a few hours after cooking when it cools down to room temperature and the flavors really have a chance to blend together. I will definitely be making this again!

I have made this receipe a few times now!! I LOVE it!!! It is yummy and I always get complimented at work when I heat it up at how good it smells.. but no sharing ;) 
Thanks Angela :) x

I was skeptical of this because I'm not a curry fan usually. This soup is delicious though. I usually double or triple the recipe so my wife and I have lots of leftovers.  Soup for lunch everyday!  Great job we both love it.

I was expecting from the reviews here that this would be great but for me it was alright. I followed the recipe except instead of the 4 cups of broth, I used four cups of water and two veggie cubes as I was worried 4 cubes would be too much and I didn't have broth on hand. Next time I will have to try it with broth and more garlic and ginger. I think it would also be good with a lot more cilantro. It has a warming aftertaste but the taste when I was eating it seemed on the plainer side.

Thank you for this recipe!!! LOVE it!! I've made it three times now. Using red vs brown lentils makes a huge difference...
And love the tip about freezing extra kale! I do it all the time now! 
Using coconut oil instead of olive oil really helps the flavor too. And for the ginger, instead of losing my mind over mincing it, I just peel as much of it as I can, freeze it, and then microplane it!

I have been using this recipe daily for almost a year. It's my after work/pre-dog walk pick me up. I add a dollop of Greek yogurt for extra protein (not vegan).  Thanks for a great recipe.  It has helped me lose about 25 lbs. and I never get tired of it!

This soup was OK as written, but I found the flavor a bit dull. A few modifications make it divine and ranks among my favorites. Add 1/3 cup lemon juice at the end of cooking -- trust me. And if you choose to use kale rather than spinach, add it a bit earlier in the cooking time, otherwise it remains rather tough. You can also substitute fresh basil for cilantro for a somewhat different, but equally delicious take on this.

This is the best indian lentil soup recipe I found so far it comes close to the restaurant soup I once ate and I was trying to find a recipe for a while. This is so delicious I added some lemon juice and pureed the soup it was just perfect.
Thanks for this great recipe no I don't have to search any more this is definitely a keeper.

Great recipe. I added the juice of half a small lime at the end of cooking time...it really enhanced the taste.

My boyfriend and I made this as part of dinner tonight. I added the red pepper flakes to the pot before the liquid, and that was a huge mistake. 2 hours later my eyes and throat burn from the leftover cooked pepper scent. That being said, the soup turned out amazing and I'd make it again in a heartbeat!! However the pepper flakes will definitely go in after the broth.

This soup is fabulous. I do twist it up a bit by adding small bits of carrot &amp; celery, purely for visual purpose and some Garam Masala for the hell of it. I also use the Coconut Milk in a carton that Costco sells as I think it has more Coconut flavor and it's cheaper to boot. I make about 5 gallons each time as I sell soups at our local Farmer's Market and from my house and no matter how far I divert from the original recipe it's always gotten rave reviews. This is one of those that makes peoples eyes roll and their knees buckle. PLUS....it's so darn easy!!!

<p>This delicious vegan and gluten-free stew is made of pantry staples. It's hearty enough to hold-up on its own, or serve it with rice or quinoa and get more servings out of it.</p>

Vegan African Peanut Stew with Sweet Potatoes

garlic, finely minced

ginger

tsp crushed red chili pepper

peanut butter (or almond butter

tsp dried coriander (optional)

vegetable broth (or water)

sweet potato (about 1 lb), peeled and diced

kidney

½ cups frozen peas (or frozen/canned corn)

hearty leafy greens (spinach, arugula, kale, collard)

Salt and pepper

If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.

Add the garlic, ginger and chili and cook for about 5 minutes to soften.

Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.

Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.

Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.

Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.

Hi Angela,

Yes, canned black beans are extremely hard to find! They do sell them at Harris Farm Markets at Broadway Shopping Centre and i've heard that Fiji Market on King Street in Newtown also sells them.

I've never made something like this with the PB, but wow, this recipe totally surprised me! I doubled it, included the black beans (as they are easy to find in the US) and added lots of spinach and a whole bag of frozen peas to the mix. I was going to make quinoa to serve it over but it's perfect without. And this was such an easy meal to make! Thanks for the delicious recipe!

This was so delicious and easy to make! I didn't see when to add the ginger, so I just used my best judgement. Maybe I missed it?

This was delicious. I used a combination dried black beans and dried kidney beans. Will definitely make this again and shared this recipe with our Facebook fans as well. Thank you, Angela.

I made this for dinner tonight and it was so amazingly delicious! The only changes I made were to replace half of the peas with okra and to add millet.  I used 1 cup of millet and an extra 3 cups of water to cook the millet (added when the sweet potatoes were put in).

Thanks for another wonderful recipe. (:

Another Masterpiece. I really loved the sauce and the multi-level taste - the subtlety of the chilli. My bf's also in love with it.

I didn't have spinach but I added rice on the side + sprinkled a bit of lime. Super yummy. 

You are making my vegan cooking life really interesting &amp; way easier :))) Thanks!

I just wanted you to know how much I love your website and  I loved this recipe.  I made a batch of it up and even my non-veggie husband loved it.  I made a big batch of this and put it in freezer containers and grab for a quick lunch at work.  It tastes just as amazing from the freezer state than it did on the day I made it!  This has to be my all time favorite recipe.  I also loved the mexican quinoa casserole dish that you had on here.  I also freeze that. Since I'm the only vegetarian in the family I'm learning to fill my freezer full of meals for just me, and I am finding that my hubby is raiding my meals because they taste so good.  Thanks so much for all you do!  I really appreciate you!!!  Not to mention I have several cookbooks and I keep coming to this site as I know it's good stuff.. we must have the same taste preferences.. numminess!!

Just made this and I love it. I used stewed tomatos since it is what I had on hand and actual red chili peppers. I also added 2 t yellow curry and it made it soooo good.

Thanks for a delicious recipe. I cooked this today and shredded some coconut over the dish before serving :) Great stuff and super easy!

Hi Angela! I just found your web site while looking for a recipe for peanut stew. I'm making it right now and I can't stop myself from tasting and tasting (it's got another 5-10 minutes and then we're eating!! 

Thanks so much. This web site is AMAZING.

This recipe is simply wonderful. Today is the typical damp winter day in New York City and this is the perfect meal to make it all seem so much better. 

Thank you so much for sharing this.

Bob

A healthy, tasty &amp; very appetizing dinner, A big bowl for me, please! xx

Thank you for a unique and yummy recipe! I made this stew a while ago when I was iced in due to polar vortex madness. I went online searching for a soup I could make with the ingredients I had on hand, and this is what I found. 
I made a couple of modifications- I was really craving an extremely thick, rich, hearty stew after being out in the snow with my dogs all morning, so I tripled the amount of peanut butter and used a can of kidney beans and a can of black beans. It was delicious and filling, but next time I make it I'll try following the recipe exactly.
I really like your site- lots of recipes I'm planning to try. Tonight's dinner is going to be broccoli and potato soup!

Okay, so something came up ad I couldn't make it when I wanted to; however, I just made it tonight and it came out great. Good recipe. I didn't use ginger because I'm not a fan of it. But I had some vegetable broth lying around.I made a big pot of it to eat on all week. I"m a poor single guy, so this helps save money on food. Anyway, thank for this recipe. I''m going to try some others soon.

This was a real hit with the family.  At the first two bites they weren't certain, but on bite three everyone declared it to be a winner.  Next time (and there will certainly be a next time) I'll make it a tad spicier.

I really love this recipe because it is so full of goodness. There are a couple of modifications that I tried that worked. I used home made vegetable broth. This is the recipe I usually use: http://allrecipes.com/recipe/basic-vegetable-stock/. A little time consuming, but really makes for a fresh tasting soup. The left over veggies from making broth make a great, light and cleansing side dish to meat or beans. If you use this vegetable broth you don't need to add as much garlic or onions. I also made fresh beans instead of canned. This will reduce the sodium/gas in the soup and cheaper! Lastly, I love the thickness of this soup, but if you want to make it stretch further, it still tastes amazing.  Those peanut and ginger flavors are intense! You could add one more cup of vegetable broth (or more).

Hi there,

went on a cooking spree last night and prepared this stew and the Quick and &amp; Easy Indian Quinoa Curry to re-stock my freezer.
Both were absolutely delicious! 

I stuck to the recipe pretty much, using black beans, corn, kale &amp; sun flower and peanut butter. Never in a million years I would thought to combine these ingredients and get something this tasty - so thanks for the recipe.

Furthermore, it was my first time using fresh kale...even though kale stew is a popular dish in Germany, I'd never tried fresh one. Hm, it even works as a salat...never would have guessed.

So far I haven't tried anything from your blog that I didn't like, so I'll definitely be back:-)

I made this with corn instead of peas, kale for the greens, and a mix of butters (peanut and sunflower). It was AMAZING! I only wish the habanero I used in place of the chili flakes was hotter, I feel like the delicious richness could really take the heat. Look forward to making this again.

I made this for lunch today.  We loved it!  I had to use cumin, and added a teaspoon of pure New Mexico red chili. Almost made it too spicey but hubby loves it hot.    Will be great winter stew.  My kitchen smelled wonderful!

New to the whole food plant based diet and cooked my first six things one Sunday. I didn't pick this recipe, but our of everything I've cooked so this is my favorite! So yummy and guilt free, making it again tonight! Thanks muchly!! Best - Spence

I made this recipe yesterday for dinner and loved it!  I did not change anything.  It was not time consuming and I will have leftovers for the next couple of days.  Thank you for providing this recipe.  I'll definitely make it again!

Omg!!! I'm new too vegan and found your site and LOVE it!!! cooked this tonight and its amazing! yum thank you can't wait to cook more of your recipes xx

Hello! Just made this tonight and loved it - so did my carnivorous husband!  Thanks for sharing!

Perfect hearty wintertime recipe. I put the stew over a bed of rice vermicelli--sooooo good.

Will have to give this a go thank you.  If you haven't tried the African Peanut Stew from  "Oh She Glows" by Angela Liddon, it is an absolute MUST.  Similar ingredients....been making it in bulk for years now and have tried lots of variations but nothing beats this version.  Give it a go!

Stumbled upon this recipe on reddit last year and made it. Then I made it again, and again..
I've probably made this about 20 times by now. It's the most delicious stew I've ever had! Can't get enough!

Thank you so much..I came across your site a couple days ago and pinned this recipe. I made it for lunch today, and it is so delicious and satisfying! I used a can of 6 bean medley as that is what I had in my pantry, and all natural crunchy peanut butter so it added a bit of crunch. YUM! And so easy., I have no excuse not to eat healthy! Now, what to make next from your site? Everything looks delicious..lol

Really enjoyed making this, lovely dish. Got a great photo of my version if you'd like to see it?

Absolutely delicious, thank you. Am going to make this for the second time again and am very excited!

Just made this.. and wow, I love it. I needed to expand my vegan based repetoire especially when I have a bunch of meat eaters over for dinner and I want to ensure they don't feel their missing out! Thanks for posting :)

I just finished eating the leftovers for lunch! I stumbled across your blog just yesterday, and decided to give this recipe a go. I just have to say it was absolutely amazing! and filling! Thank you so much! I will be trying more of your recipes now!

made this unexpectedly last minute for a vegan friend, what a success! making it regularly now. I prefer less peppers, I find it over powers the peanut taste. I also add crushed cashews on the top, at service time, and serve the stew on a bed of couscous! yum!

Made this Tiga Diga Na last night. (I spent some time in Mali, West Africa where this dish originates.) Used a little fennel and cumin because I was out of coriander. Used arugula because I was in that mood (spinach can overwhelm this dish) and black beans though it looks good with the kidney beans here. I used both peas and corn. I remembered later that we used to add carrots to this dish. I had not made it in years though I used to make it regularly prior to being vegan. I also added a little cinnamon and sprinkled it with unsweetened coconut. Forgot to make a grain. Will do that today. This recipe goes lighter on the tomatoes. I used to make it with a bunch of plum tomatoes and tomato paste but this version really let the peanuts live. Thank you. It was easy and my spouse really enjoyed it.

This recipe is so good!!!!  I made it years ago, and have had a taste for it since. So glad I was able to find it again.

This recipe is amazing! So easy to make, using ingredients you probably already have, and in no time at all. I used froze peas, frozen spinach and kidney beans as my options. I added the kidney beans at the same time as the potato straight from the can because they needed cooking and it worked perfectly! Didn't need to add any salt or pepper because it tasted so good already! Thank you so much, this is definitely going to be a regular dish now!

We made this over the weekend and served it with brown rice. Absolutely delicious. Might top it with some toasted coconut next time, but it was really excellent as written. Thanks!

By cooking the quinoa in the coconut milk and tomatoes, you get a very quick and tasty meal that is ready in no time! Vegan &amp; Gluten-Free.

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Top 14 favorite recipes from across the web

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Top Tags

Vegan Broccoli & Potato Soup

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