Sweet Potato and Peanut Stew with Kale

• Vegan
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 inch Ginger piece
  • 1/4 cup Green onion
  • 1 cup Kale, fresh leaves
  • 1 Peanuts, Toasted
  • 1/4 cup Red lentils
  • 2 Sweet potatoes, medium
  • 2 Tomatoes, ripe
  • 1 Yellow onion

• Canned Goods

  • 1 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Peanut butter, creamy

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Cayenne pepper
  • 1 Sesame, black
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on theawesomegreen.com

Description

Ingredients

• 2 medium sweet potatoes, peeled and cut into cubes
• ¼ 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
• ¼ 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
• ½ tsp turmeric
• Freshly ground black pepper
• A pinch cayenne pepper
• Toasted peanuts, to garnish
• Black sesame, to garnish (*optional-adapted)

Directions

• 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.