Kale And Sweet Potato Stew
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 8
Although I accidentally quadrupled the peanut butter in my version of this rich, hearty vegan stew from The Leafy Greens Cookbook, I wouldn't go much less if I made it again - it was very thin beforehand and even with the extra PB was almost too spicy for mom to take! Read more Given the habanero, I'm not surprised! However, this was my "kale victory" over Mom - she can't say she hates it now! See less
Ingredients
- 1 tbsp coconut oil shopping list
- 1 large onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 tbsp fresh grated ginger shopping list
- ½ tsp coriander shopping list
- ¼ tsp cayenne shopping list
- Pinch black pepper shopping list
- 1 large sweet potato, peeled and diced shopping list
- 2 large carrots, diced shopping list
- 6 cups low sodium vegetable broth or water shopping list
- 3 ½ cups (1 28 oz can) crushed tomatoes shopping list
- 2 serrano peppers, minced shopping list
- 1 habanero pepper, pricked with a fork but left whole shopping list
- 2/3 cup natural-style chunky peanut butter shopping list
- ¼ cup smooth cashew butter shopping list
- salt, to taste shopping list
- 8 oz shredded kale shopping list
- ¼ cup minced cilantro shopping list
How to make it
- Melt the coconut oil in a large pot over medium heat and add the onion.
- Cook until the onion is softened, about 10 minutes, then add the garlic, ginger, coriander, cayenne, pepper, sweet potato and carrots. Raise heat to medium high and cook 2-3 minutes, until fragrant.
- Add the broth, tomatoes and peppers. Bring to a boil, then reduce heat and simmer, loosely covered, for 10 minutes.
- Remove habanero and discard. Stir in peanut and cashew butters and simmer, uncovered, 20 minutes. Add salt to taste.
- Stir in the kale and cilantro and cook 5 minutes, until kale is just wilted. Serve.
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