You’ll never guess what deliciously creamy substance was swirled into this sweet potato and peanut stew….well I may have just given it away….it’s peanut butter! I was browsing through Food52 Vegan by Gena Hamshaw a little while back (a great holiday gift for your vegan AND omnivore friends btw – especially those are that are looking for some fun and exiting ways to eat more plants in the new year) and the whole peanut butter in a stew thing….genius, man! Thank you, Gena. I was planning to share this in January when we’re all looking for more ways to eat veggies and kale, but I think I’ll give you guys a little something to look forward to and hopefully you bookmark it for when cookie season is over :)
Speaking of cookies…a few weeks ago I shared Pistachio Thumbprint Cookies w/ Apricot-Rose Jam over on the new French Barn blog! The French Barn is a Canadian distributer of the gorgeous Lacanche family of gas ranges, which you may have seen beautifully gracing Pinterest and Instagram, and they have started a blog to share recipes and stories about food, wine, art/design, and travel. I am so super excited to be working with them and contributing monthly recipes alongside Gab from The Artful Desperado, Mardi from Eat Live Travel Write, and Brooke from Chocolate and Marrow.
This recipe is lightly adapted from Food52 Vegan by Gena Hamshaw. The main change was doubling the diced tomatoes, as I always welcome some extra acidy (and didn't want half a can of diced tomatoes hangin' out in the fridge). Other changes were minor.
- - 1 Tbsp. coconut or olive oil
- - 1 Yellow onion
- - 2 cloves of garlic, minced
- - 1 1/2 Tbsp. minced fresh ginger
- - 2 lbs sweet potatoes, chopped
- - 1/2 cup of red lentils, rinsed
- - 1 28oz can of diced tomatoes
- - 1/2 tsp. of salt
- - 2 tsp. ground cumin
- - 1 tsp. ground cinnamon
- - 1/2 tsp ground turmeric
- - cayenne pepper
- - 4 cups of veggie broth
- - 1/4 cup of creamy peanut butter (awww yeahh!)
- - 1 small bunch of kale, stem removed, finely chopped (~4 cups)
- - chopped green onions, roasted peanuts, and lime wedges for garnish
- Heat the oil in a large soup pot or dutch oven over medium heat.
- Add the onions and sautee for about 5 minutes, until translucent.
- Add the garlic and ginger and sautee for a few more minutes.
- Add the sweet potatoes, lentils, tomatoes, salt, spices, and a pinch of cayenne pepper and stir to combine.
- Add the broth and make sure that all the veggies are covered by at least one inch. Add more broth or water if necessary.
- Bring to a boil and reduce heat to low to maintain a simmer. Cook, stirring occasionally until the sweet potatoes and lentils are very soft (about 45 mins), adding more broth or water if it the stew gets dry.
- Add the peanut butter and blend in batches or with an immersion blender until about half pureed with some texture remaining. There should be visible chunks of tomatoes and sweet potato, but the stew should be creamy.
- Stir in the kale and cook for a few minutes, until wilted.
- Season with more salt, cayenne, and freshly squeezed lime, to taste.
- Serve with green onions, peanuts, and lime wedges.