A vibrant, hearty stew with peanut butter, kale, and colorful vegetables in a rich Thai-style broth.
# Ingredient List:
→ Fresh Produce
01 - 1 tablespoon coconut oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
07 - 1 medium sweet potato, peeled and cubed
08 - 1 bunch kale, stems removed and leaves chopped (about 4 cups)
→ Liquids and Condiments
09 - 4 cups low-sodium vegetable broth
10 - 1 can coconut milk (14 oz)
11 - 1 can diced tomatoes (14 oz)
12 - 1/3 cup natural peanut butter (smooth or chunky)
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon maple syrup
→ Spices and Seasonings
15 - 1 teaspoon ground cumin
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon chili flakes (optional, to taste)
18 - Salt and pepper, to taste
→ Garnish (optional)
19 - Fresh cilantro, chopped
20 - Roasted peanuts, chopped
21 - Lime wedges
# Directions:
01 - In a large soup pot, heat coconut oil over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger, and sauté for 1 minute until fragrant.
03 - Add sliced carrots, diced bell pepper, and cubed sweet potato. Cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, ground coriander, and chili flakes over the vegetables. Stir well to coat with spices.
05 - Pour in vegetable broth, coconut milk, diced tomatoes, soy sauce or tamari, and maple syrup. Mix thoroughly.
06 - Bring to a gentle boil, reduce heat, and simmer uncovered for 15 minutes until sweet potato is fork-tender.
07 - Whisk peanut butter into the stew until smooth and fully combined.
08 - Add chopped kale to the pot and simmer for another 5 to 7 minutes, until the greens are wilted and tender.
09 - Taste and adjust seasoning with salt and pepper as needed.
10 - Ladle hot stew into bowls and garnish with chopped cilantro, roasted peanuts, and lime wedges if desired.
