African Peanut Stew
1 tablespoon olive oil
1 1/2 cups onion, chopped1
½ cup carrot, chopped
1/2 cup celery, chopped
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 tablespoon curry powder
1 tsp red pepper flakes
1 (14-ounce) can diced tomatoes with juice
4 cups reduced-sodium vegetable broth
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 12 ounces)
1, 15 oz can of chick peas
1/4 cup organic, crunchy natural peanut butter
1/4 cup chopped fresh cilantro
1 bunch of kale, chopped
salt and pepper to taste
Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 2 ingredients (onion through celery); sauté until soft and translucent, about 5 minutes.
Add garlic, ginger, red pepper flakes and curry powder; sauté until fragrant, about 1 minute.. Add tomatoes; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer about 8 minutes. Add beans and peanut butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes. Season with salt and pepper. Serves 8.