African Veggie and Peanut Stew

African Veggie and Peanut Stew 

Serves 6

Nutrition facts per serving: Calories: 279; fat: 15g (saturated: 2g), carbohydrates: 27g, protein: 10 g, fiber: 6 g, sugar: 8g

Garnish your stew with chopped red chili, roasted peanuts, and roughly chopped mint. 

• 2 tablespoon vegetable oil 

• 1 large onion, finely chopped

• ¼ cup finely chopped ginger

• 4 garlic cloves, minced

• Kosher salt and freshly ground black pepper 

• 1 teaspoon ground coriander 

• 1 teaspoon ground turmeric

• ½ teaspoon ground cumin 

• ¼ teaspoon ground cinnamon 

• ¼-½ teaspoon red pepper flakes

• 2 tablespoon tomato paste 

• 6 cups vegetable broth or water 

• ½ cup creamy peanut butter

• 1 pound sweet potatoes, peeled and cut into ¾ inch pieces

• ½ pound collard greens, stems removed and leaves cut into 2 inch pieces

• 1 very large or 2 small tomatoes chopped, or 1, 15-ounce can diced tomatoes

• Chopped red chili, roasted peanuts, and roughly chopped mint for garnish (optional) 

Heat oil in a Dutch oven over medium heat until shimmering. Add onion, ginger, and garlic and ½ teaspoon salt and saute until soft, about 5 minutes. Add spices and ½ teaspoon black pepper and cook until fragrant, about 1 minute. Add tomato paste and cook stirring until color has turned to brick red, about 2 minutes. 

Add broth or water and whisk in the peanut butter. Add the sweet potatoes, collards, tomatoes, and 1 teaspoon salt and bring to a boil. Adjust heat to medium-low to maintain a gentle simmer. Cook until vegetables are tender, about 20 minutes. Season soup with salt and pepper and serve, garnished with chili, peanuts, and chopped mint if desired.