Vegan, Oil-free, Gluten-free
I never knew sweet potatoes can be this delicious until I tried this recipe!
I believe I first heard of African Peanut Stew in The China Study by dr. T. Colin Campbell. A must-read for everyone, by the way.
Prior to that I only tried sweet potatoes once and really hated them. Why? They came in the form of incredibly greasy fries and that really didn't appeal to me, even before I started eating an oil-free diet.
I am not sure why but after reading about this stew I decided to give it a try. And I'm glad I did. This has become one of our favorite recipes.
West African Peanut Stew
1 medium onion
2 Tbsps fresh ginger
4 cloves garlic
3/4 cup unsalted peanut butter OR use powdered peanut butter such Pure PB2 and add water to adjust consistency
1/2 cup tomato paste
6 cups low sodium vegetable broth
4 cups sweet potato, peeled and cubed
3 -4 cups leafy greens such as kale (about 1 bunch, ribs removed, chopped); *green cabbage (roughly chopped) OR spinach leaves
Sriracha or your favorite hot sauce
Lemon juice, to taste (optional)
1/4 cup roughly chopped peanuts, for garnish (optional)
cooked brown rice
Put the onion, ginger, garlic, peanut butter, tomato paste and the veggie broth in your Vitamix blender and process until smooth. (If you have a smaller blender, use enough of the veggie stock to get things moving and add the rest of the broth to the pot).
Pour the mixture into a pot, add the potatoes, and bring to a boil. Cook on medium-low heat for about 20 minutes or until the potatoes are done.
Stir in the kale or cabbage* and simmer for a few more minutes until it is soft. If you are using spinach, no need to continue cooking, just throw the leaves in, give them a stir and a minute to soften.
Season with hot sauce to taste. Add lemon juice if you wish.
Serve over brown rice, and top with a few chopped peanuts if you wish.
Note: *If you are using cabbage instead of kale it will take a few minutes longer to cook.
No animals were harmed during the creation of this recipe!