Spicy Peanut, Sweet Potato, and Kale Stew

Spicy Peanut, Sweet Potato, and Kale Stew

• 3 tbs. olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tbs. grated fresh ginger

• 1 tbs. curry powder

• 2 tsp. cumin

• 3 large sweet potatoes, cubed

• 1/2 to 1 jalapeño, finely chopped

• 1 tsp. salt

• 2 cups tomato purée

• 1 14-ounce can coconut milk

• 2 cups water

• 1/2 cup peanut butter

• 2 cups kale, destemmed and finely chopped

• 1 to 2 tbs. apple cider vinegar

• 1/4 to 1/2 cup chopped roasted peanuts, optional

Handful of chopped cilantro, optional

In a large soup pot, heat olive oil over medium heat. Add onion with a pinch of salt and sauté until translucent and soft. Add the garlic and ginger and cook 1–2 minutes more, until just starting to brown. 

Stir in the spices, sweet potatoes, and salt. Continue to cook over medium heat, stirring constantly, for 1–2 more minutes. Then add the tomato purée, coconut milk, chopped jalapeño, and water. Cover and simmer until the sweet potatoes are fork-tender. 

Stir in the peanut butter until evenly distributed, then add the kale and simmer until everything is thick and creamy. Add in apple cider vinegar to taste. Top with peanuts and fresh cilantro.

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