Vegetarian African Pecan Stew

Vegetarian African Pecan Stew

Meal type Main Dishes & Soups
Creamy and comforting, this hearty West African-inspired stew is a delicious vegetarian alternative. Perfect for a chilly day!


  • 2lb sweet potatoes (peeled and cut into 1/2-inch pieces)
  • 2 teaspoons curry powder
  • 2 cups baby spinach (tightly packed)
  • 1/2 cup edamame (shelled)
  • 2 cloves garlic (minced)
  • olive oil
  • 1 red onion (medium)
  • 1 tablespoon fresh ginger (minced)
  • 1 poblano pepper (seeded and ribs removed, finely chopped, you can use 1 green bell pepper if you can’t find poblano)
  • 6 tablespoons Artisana Pecan Butter
  • 4 cups vegetable stock
  • 15oz diced tomatoes
  • 1/2 teaspoon salt
  • 1 carrot (large, peeled and finely chopped)
  • 1/4 cup cilantro leaves (chopped)


  • Pecan halves (roasted)


Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.

Add the garlic, ginger and curry powder, and sauté for 2 more minutes.

Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.

Stir in the sweet potatoes and cover with stock until submerged. (It might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes.

Whisk in the pecan butter and simmer until slightly thickened, about 3 minutes.

Add edamame and spinach and cook until the spinach is wilted, about 2 minutes.

Taste for seasoning and then garnish with the cilantro and pecans (if using).