Vegan Peanut and Sweet Potato Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Peanut butter

  Chunk style, without salt

  ½ cup or 129g

• Coriander seed

  Spices

  1 tsp or 2g

• Organic Hearty Vegetable Broth

  Trader Joe's

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Kale

  Raw

  2 cup, chopped or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft but not brown, about 8 minutes.
3. Add the minced garlic, ginger and chili and cook for about 2 minutes to soften.
4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5. Stir in the broth add chopped sweet potato. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas, greens and cook until the beans and peas are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference. Enjoy!

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