Vegan Peanut and Sweet Potato Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Peanut butter

  Smooth style, without salt

  8 tbsp or 128g

• Coriander seed

  Spices

  1 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Kale

  Raw

  2 cup, chopped or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 8 minutes.
2. Add minced garlic, ginger, and crushed red pepper flakes. Cook for 2 minutes.
3. Stir in the crushed tomatoes, then add peanut butter and coriander, mixing until smooth.
4. Add vegetable broth and chopped sweet potato. Cover and simmer for 15 minutes until sweet potatoes are tender.
5. Add black beans, peas, and kale. Cook until beans and peas are heated through and kale is wilted.
6. Season with salt and pepper. Adjust chili flakes to taste. Serve and enjoy.