If you’re not a fan of sweet potato, I highly encourage you to try this recipe out! The subtle heat from the jalapeno, the creaminess and nutty flavour from the peanuts, and then the slight sweetness from the sweet potato and tomato just works harmoniously together without having any ingredient as an overpowering flavour! One of my fav stews for sure!
(serves approx. 4 people)
✘ 2 cups diced yellow onion
✘ 1 jalapeno, cored and nely chopped (about 2 Tbsp.)
✘ 4 garlic cloves, minced (or 2 Tbsp.)
✘ 2-inch knob fresh ginger, peeled and minced (about 2 Tbsp.)
✘ 2 tsp cumin
✘ 3 Tbsp. tomato paste
✘ 1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
✘ 1/2 cup unsweetened creamy peanut butter
✘ 4 cups vegetable broth
✘ 1 cup water
✘ 5-6 large stalks of kale
✘ 1 chopped red bell pepper
✘ Fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving
- In a large pot over medium-high heat, sauté onion, garlic, and jalapeno (adding a few Tbsp. of water every so often so they don’t burn) and cook until onions have become translucent (about 6-8 minutes).
- In a mixing bowl, add peanut butter, cumin, tomato paste, and about 1 cup of vegetable broth and mix until everything is well combined.
- Add the chopped red bell pepper, sweet potato, peanut butter mixture, and remainder of the vegetable broth to the pot and stir well to combine. Reduce heat to medium- low, cover and cook for 15 minutes. Add the destemmed kale to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
- Using the back of the spoon, mash some of the sweet potatoes to help thicken the broth.
- Serve with brown rice, or your favorite grain, and garnish with some fresh cilantro, lime juice, and fresh peanuts!