🥘 Ingredients
- ground cumin 1 tsp
- ground coriander 1 tsp
- dried thyme 1 tsp
- ground cinnamon ¼ tsp
- ground cloves ¼ tsp
- kosher salt 1 ½ tsp
- Freshly
- neutral-flavored oil 1 ½ tbsp
- large yellow onion 1
- Kosher
- sweet potatoes 1 lb
- garlic cloves 6
- piece of fresh ginger 2 tbsp
- jalapeño peppers 1-2
- tomato paste 2 tbsp
- low-sodium vegetable broth or water 4 cup
- peanut butter ½ cup
- cannellini beans 1
- crushed tomatoes 1
- large or small bunches of kale 2
- lemon juice 1 tbsp
- cilantro leaves and tender stems ½ cup
- For serving: grain of choice or bread to serve 4-6 cup
Stew Spices
If you bought unsalted peanut butter, add more salt to taste. Not a fan of cilantro? Use flat-leaf parsley. This stew is hearty on its own, but you can make it even heartier by serving it with bread, farro, rice, or any cooked grains of choice. Use pre-cooked frozen rice to make things quicker, or start cooking your rice/grains before you start cooking the stew. Storage: Store the stew in an airtight container in the fridge for up to 5 days. Reheat on the stove with a splash of water or broth if too thick, or in the microwave until heated through. Storage: This stew is freezer-friendly! Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. If very thick, thin out with a splash of water or broth while reheating on the stove (or microwave). Nutrition boost: For a protein boost, shred some super-firm tofu and pan-fry it in olive oil, seasoning with salt (basic instructions here); use as a crispy topper for the stew. Shortcut: Use baby kale instead of prepping whole kale. Shortcut: Use pre-diced butternut squash. Add sugar or maple syrup to taste at the end, as squash is less sweet than sweet potatoes.
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1Prepare: ground cumin , ground coriander , dried thyme , ground cinnamon , ground cloves , kosher salt , Freshly cracked black pepper.
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2Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
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3Label and store on the counter or in your pantry for up to 6 months.
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4Gather: neutral-flavored oil , large yellow onion , Kosher salt and freshly cracked black pepper, sweet potatoes . For the aromatics for stew (from vegetable prep): garlic cloves , piece of fresh ginger , jalapeño peppers , tomato paste , Stew Spices ( timer 2/3 tbsp) (from meal prep), low-sodium vegetable broth or water , peanut butter , cannellini beans , crushed tomatoes , large or small bunches of kale , lemon juice , cilantro leaves and tender stems , For serving: grain of choice or bread to serve .
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5If using grains to serve with the stew, cook using your preferred method or refer to The Grains & Starches Handbook for ratios and cook times.
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6Heat a Dutch oven or large, deep sauté pan over medium with the oil. Once it's shimmering, add the onions with a pinch of salt. Cook until the onions are just starting to brown, 8 to 10 minutes. While the onions cook, peel the sweet potatoes and finely dice into about ¼-inch (.5 cm) cubes.
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7Add the Aromatics for Stew and stir frequently for 2 minutes . Add the tomato paste and the Stew Spices. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste into the onions. Add a few splashes of water or broth to prevent the spices from drying out or burning.
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8Pour in the broth, stirring with a spatula to scrape up any browned bits on the bottom of the pan. Add the sweet potatoes, peanut butter, beans, and crushed tomatoes. Stir well to combine.
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9Bring the mixture to a boil, then reduce the heat to low or medium-low. Cover and rapidly simmer for 20-25 minutes , or until the sweet potatoes are soft and tender, stirring occasionally.
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10While the stew simmers, prep the kale: Strip out the center rib of each kale rib and discard. Roll up several leaves like a cigar and slice very thinly, as you would if chiffonading basil. Repeat with all the kale. Rinse the kale, and dry using a salad spinner or on towels.
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11Optional: The stew should be quite thick by now, but if you want it to be even thicker, run an immersion blender through half of it; don’t blend it all—you want to retain some texture.
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12Add the chopped kale and simmer for 3-5 minutes , or until wilted. If desired, use a fork to smash some of the sweet potatoes to further thicken the stew.
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13Stir in the lemon juice and cilantro. Season to taste, adding more salt and pepper or lemon juice as needed. If desired, serve with crusty bread or on top of cooked grains or rice.