Sweet Potato, Kale and Peanut Stew

Dice and chop your veggies.

Good prep helps with good cooking. 

Saute the onions. Once they have softened a bit, add the spices and cook one more minute. 

Add broth, vegetables, lentils and peanut butter, and stir well.

After 10 minutes of cooking, the stew broth will be creamier. 

Mix in the kale and cashews.

The finished stew. 

Bursting with flavor!

Sweet Potato, Kale and Peanut Stew
2 tablespoons olive oil
½ yellow onion, diced
2 cloves garlic, thinly sliced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon crushed red chili flakes
½ teaspoon salt
3 cups vegetable broth
2 medium orange-fleshed sweet potatoes, peeled and cut into ½ inch dice
1 large carrot, peeled and sliced
½ head cauliflower, broken into florets
¼ cup red lentils
½ cup natural peanut butter (not a commercial processed brand
1 bunch kale
½ cup raw cashews

Wash kale and spin dry. Strip the leaves off the stems (discard stems) and tear or chop the leaves into small pieces. Set aside.

Heat oil in a Dutch oven or heavy stockpot. Add onion and garlic and cook over medium heat until onion just starts to soften, about 3 minutes. Add ginger, cumin, chili flakes and salt and cook one minute, until spices are aromatic. Add broth, sweet potato, carrot, cauliflower, lentils, and peanut butter. Stir to blend peanut butter into broth. Bring to a simmer over medium high heat, reduce heat to low, cover, and simmer for 10 minutes. Add kale and cashews and simmer 10-15 minutes longer. Serves 4-6.