Sweet Potato and Peanut Stew with Kale
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.
Servings: 3
Ingredients
- 2 medium sweet potatoes peeled and cut into cubes
- 1/4 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
- 1/4 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
- 1/2 tsp turmeric
- Freshly ground black pepper
- A pinch cayenne pepper
- Toasted peanuts to garnish
- Black sesame to garnish (*optional-adapted)
Instructions
- Heat the coconut oil into a medium pot over medium heat.
- Add the onion and fry until translucent.
- Add the garlic and ginger, and sautee for a minute or two, until the ginger starts to release its flavor.
- 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.
- Add the peanut butter and stir to incorporate.
- 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.
- Add the kale leaves and cook for five more minutes.
- Season with freshly ground black pepper, and serve garnished with green onions, peanuts and black sesame.
Notes
