25 January 2016

Sweet Potato and Peanut Stew with Kale

This recipe is an adaptation from The Awesome Green's creation, which I loved in theory, but I found to be lacking any kind of acid.  If you don't need that in your food, I encourage you to try Ana's original recipe, which is really solid, but just a little sweet for my taste. I also altered the flavoring a little with the garnishes I used, partly because it's what I had on hand, though it also suited my other variations.

Once again, this is a super fast, easy recipe that is filling, vegan, and cheap to make. Maybe it's time to create a favorite soups page for January??

Sweet Potato and Peanut Stew with Kale
(adapted from theawesomegreen.com)

Serves 4

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
2 medium sweet potatoes, peeled and cut into cubes
¼ cup red lentils, rinsed well
2 tablespoons tomato paste
A pinch cayenne pepper
1 cup fresh kale leaves, finely chopped
2 cups water
1 ½ teaspoons creamy peanut butter
Freshly ground black pepper
¼ cup chopped fresh cilantro
Toasted peanuts, to garnish
Chopped pickled jalapeno, to garnish 
Lime wedges for serving

Heat the coconut oil in a medium pot over medium heat. Add the onion and fry until translucent.
Add the garlic, ginger,cumin, and turmeric for a minute or two, until fragrant.

Add sweet potatoes and lentils, stir to combine, then add the water, cayenne, and tomato paste. 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 a blender and pulse enough to have a mostly smooth base with some visible sweet potato chunks. Add a little more water if it's too thick. 

Return stew to the pot. Add the kale leaves and cook for five more minutes.
Season with freshly ground black pepper, and garnish individual with cilantro, peanuts and jalapenos. Serve with lime wedges.