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Sweet Potato Peanut Stew With Kale
A simple and creamy sweet potato stew with peanut butter and kale.
Prep Time: 00:20
Cook Time: 00:30
3/4 cup onion, finely diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne
1 cup carrots, diced
1 medium white or orange sweet potato, diced into 1/4 inch cubes
3 cups vegetable broth, or water plus 1 tsp vegetable bouillon
1/3 cup peanut butter or almond butter, use sunbutter for nut-free
2 - 3 cups chopped kale, chopped and destemmed
1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste
1 teaspoon coconut sugar, optional
1 cup cooked whole grains for serving, optional
1Heat a large soup pot or dutch oven over medium heat, then add the diced onions and saute for 7-10 minutes using a few splashes of vegetable broth or water as needed to keep the onions from sticking. Add in the minced garlic and ginger and continue to cook for another 3 minutes. Then add all of the spices and cook for another 2 minutes until spices are fragrant.
2Add in the carrots and sweet potato and stir to coat with spices, then pour in the vegetable broth. Bring to a boil over medium high heat, then reduce heat to a simmer and add the peanut butter and stir until it melts and combines with the stew. Let the pot simmer uncovered for 15 minutes, stirring occasionally.
3After 15 minutes has passed, add the chopped kale, lemon juice, coconut sugar, and salt. Cook for about 8 more minutes or until kale is wilted.
4Serve over a bowl of wheat berries or other whole grains of choice.
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