Crockpot Thai Peanut Stew with Chickpeas, Sweet Potatoes, and Kale

Made this comforting Thai-inspired peanut stew in the slow cooker yesterday and it seriously hit the spot. Thick, creamy, and packed with chickpeas, sweet potatoes, and kale — it’s a no-fuss, plant-based dinner that basically cooks itself.

Here’s the full recipe:

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and cubed
• 1 cup kale, chopped and stems removed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp peanut butter (creamy or crunchy)
• 2 tbsp Thai red curry paste
• 2 tbsp soy sauce
• 1 tsp ground coriander
• ½ tsp red chili flakes (optional)
• 1 can (14 oz) full-fat coconut milk
• 1½ cups vegetable broth
• Juice of ½ lime
• Fresh cilantro, roasted peanuts, and lime wedges, for serving

Instructions:

1. Add everything except the lime juice and garnishes to your crockpot. Stir to mix well, especially to incorporate the peanut butter.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are soft.
3. Stir in the lime juice right before serving.
4. Garnish with cilantro, peanuts, and extra lime. Serve as-is or over rice.

You can get the printable version here.