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Thai peanut stew served with steamed rice, topped with cilantro and crushed peanuts.

Crockpot Thai Peanut Stew

This Crockpot Thai Peanut Stew is packed with chickpeas, sweet potatoes, and cozy flavors from red curry paste, peanut butter, and coconut milk. It’s a dump-and-go slow cooker dinner that’s hearty, high in plant-based protein, and perfect for busy weeknights.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 2 cups sweet potatoes cubed
  • 1 cup kale stems removed and chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai red curry paste (check the label to ensure it's vegan. Thai Kitchen and Maesri are good options)
  • 1 teaspoon ground coriander
  • ½ teaspoon chili flakes optional
  • 1 can full-fat coconut milk
  • 1½ cups vegetable broth
  • Salt to taste
  • ½ lime jucied
  • Fresh cilantro and roasted peanuts for serving

Instructions

  • Add the chickpeas, sweet potatoes, kale, onion, garlic, and ginger to the crockpot.
  • In a medium bowl, whisk together the peanut butter, soy sauce, red curry paste, coconut milk, vegetable broth, ground coriander, and chili flakes until smooth. Pour this mixture over the ingredients in the crockpot.
  • Cover and cook on low for 6–7 hours or high for 4 hours, until the sweet potatoes are tender and the stew has thickened.
  • Stir in lime juice just before serving. Taste and add salt if needed.
  • Serve hot, garnished with fresh cilantro, roasted peanuts, and extra lime wedges. Enjoy on its own or with steamed jasmine rice.

Notes

  • Coconut milk: Full-fat coconut milk gives the creamiest texture, but you can use lite coconut milk if you prefer a thinner consistency.
  • Sweet potatoes: Cut into evenly sized chunks to ensure even cooking.
  • Chickpeas: Canned chickpeas make this a true dump-and-go recipe, but you can use cooked-from-scratch chickpeas if you have them on hand.
  • Red curry paste: Most brands are vegan, but not all. Check the label. Thai Kitchen and Maesri are two vegan-friendly options.
  • Make it spicier: Add more chili flakes or a sliced fresh chili with the other ingredients if you like more heat.
  • Storage: Leftovers will keep in the fridge for up to 4 days and also freeze well.

Nutrition

Calories: 353kcal | Carbohydrates: 25g | Protein: 7g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 964mg | Potassium: 599mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11407IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 5mg
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