Sweet Potato and Peanut Stew with Kale
Cook time
Total time
A creamy sweet potato stew, loaded with antioxidants, fiber and healthy fats for nurturing your body cells and warm you up in rainy autumn days.
Recipe type: Lunch
Cuisine: Vegan
Serves: 3
  • 2 medium sweet potatoes, peeled and cut into cubes
  • ¼ cup red lentils, rinsed well
  • 2 ripe tomatoes, diced
  • 1 cup fresh kale leaves, finely chopped
  • 1&1/2 cups low sodium vegetable broth
  • 1 tbsp creamy peanut butter
  • ¼ cup chopped green onion, to garnish
  • 2 tsp coconut oil
  • 1 yellow onion, finely diced
  • 2 garlic cloves, crushed
  • 1 inch ginger piece, peeled and minced
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • Freshly ground black pepper
  • A pinch cayenne pepper
  • Toasted peanuts, to garnish
  • Black sesame, to garnish (*optional-adapted)
  1. Heat the coconut oil into a medium pot over medium heat.
  2. Add the onion and fry until translucent.
  3. Add the garlic and ginger, and sautee for a minute or two, until the ginger starts to release its flavor.
  4. Add sweet potatoes, lentils and spices, stir to combine, then add the vegetable broth and tomatoes, bring to boil and let simmer over low heat for 30 minutes, stirring occasionally.
  5. Add the peanut butter and stir to incorporate.
  6. Transfer the stew into the food processor and pulse one time to half-puree it, or use an immersion blender instead. The idea is to still have some visible sweet potato chunks.
  7. Add the kale leaves and cook for five more minutes.
  8. Season with freshly ground black pepper, and serve garnished with green onions, peanuts and black sesame.
Recipe by The Awesome Green at https://www.theawesomegreen.com/sweet-potato-and-peanut-stew-with-kale-food52-vegan/