Peanuts & Pumpkin Stew

This African cuisine-inspired dish is a classic combination of peanuts and pumpkin. This delicious and filling stew is also very mason jar-friendly and can be stored in the fridge for 1 to 2 weeks and eaten overtime. Just make sure that the seal is airtight.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes


Servings: 4 persons
  • cups
    brown rice or quinoa
  • 1 tbsp
    sunflower oil
  • 1
    onion shredded
  • 1 clove(s)
  • 1
    carrot diced
  • 1
    pumpkin (~5 cups) diced
  • 1 can(s)
    canned diced tomatoes 14oz
  • 5 tbsp
    peanut butter chunky
  • 2 tbsp
    soy sauce
  • 1 tbsp
    curry powder
  • ½ tsp
    chilli powder
  • 2 tsp
  • 500 ml
    veggie bouillon
  • 1 can(s)
    kidney beans ~9⅓ oz drained
  • cup
    garden peas frozen
  • ¼ cup
    dry roasted peanuts


  1. Cook the rice/quinoa according to the packaging.
  2. Heat up the oil in a pan and brown the onions for 3-5 minutes. Press the garlic on top using a garlic press. Add the carrots and pumpkin and let it cook for another 5 minutes, stirring throughout.
  3. Add the diced tomatoes, peanut butter, soy sauce, curry powder, chilli powder, parsley and bouillon. Mix well and put the heat on low and let it simmer for about 20 minutes. 5 minutes before the time is up, add the kidney beans and garden peas.

  4. Done! Serve the stew with the rice/quinoa and sprinkle peanuts on top (optional)


Tip: You can also buy pre-cut pumpkin at your local supermarket to save time on cutting. If you do so, make sure to half the amount of bouillon you use.

Courses: Main Course
Cuisines: Fusion
Difficulty: level 2 (average)
Cooking time: 30-60 minutes
Season: autumn
Number ingredients: 15-20 ingredients
Taste: savory, spicy
Preparation method: stew, Stir-fry
Type of dish: stew, vegetable dish
Campaigns: VeggieChallenge

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