WEST AFRICAN PEANUT STEW
Adapted from Budget Bytes
Yield: 6 servings
1 Tbsp. vegetable oil
1 inch fresh ginger, peeled and grated
4 cloves garlic, minced
1 medium onion, chopped
1 lb. sweet potatoes, peeled and cut into ½-inch cubes
1 tsp. cumin
1/4 tsp. red pepper flakes
1 (6 oz.) can tomato paste
1/2 cup unsalted creamy peanut butter
6 cups low sodium vegetable broth, divided
1 bunch kale, ribs removed and leaves cut into 1-inch strips
Sriracha hot sauce, roughly chopped peanuts and chopped cilantro, for garnish
Heat oil in a medium pot over medium heat. Add ginger and garlic and saute until garlic is soft and fragrant, 1-2 minutes.
Add onions and cook for an additional 2-3 minutes. Add sweet potatoes and cook until onions are soft and translucent. Season with cumin and red pepper flakes.
In a medium bowl, whisk together tomato paste and peanut butter. Slowly add in 1 cup of vegetable broth and whisk until well combined. Pour peanut mixture into pot and mix well. Add remaining broth and stir to combine.
Cover the pot and bring stew to a boil over high heat. Remove the lid, reduce heat to low and let simmer for 15 minutes, or until sweet potatoes are tender. Stir in kale and cook until wilted.
Serve hot and garnish with sriracha, peanuts and cilantro, if desired.