By Keith Hubner
November 20, 2016
2 tablespoons olive oil
1 medium onion, very finely minced
3 cloves garlic, finely minced
1 tbsp fresh minced ginger
½ tsp crushed red chili pepper
1 – 14.5 oz (400 g) can crushed or diced tomatoes
½ cup peanut butter (or almond or sunflower butter)
1 tsp dried coriander (optional)
2 cups vegetable broth (or water)
1 medium sweet potato (about 1 lb), peeled and diced
1 can kidney or black beans, drained and rinsed
1 ½ cups frozen peas (or frozen/canned corn)
2 cups hearty leafy greens (spinach, arugula, kale, collard)
Salt and pepper
1If 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.
2Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
3Add the garlic, ginger and chili and cook for about 5 minutes to soften.
4Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
7Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.
April 22, 2018
Delicious! We’ll be making this one at home!
November 24, 2016
Great satisfying stew! Serve with crusty bread! Yum!
Excellent winter grub.
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