Prep Time: 25 Mins | Cook Time: 35 Mins | Total Time: 1 Hr | Yield: 6 Servings
You will be amazed by how delicious this Vegan Gambian Peanut Stew is also called Domoda! You can eat a lot of it with less guilt! The combination of all the ingredients is just perfect! You are so in for a treat!
Ingredients:
4 c (945 mL) low-sodium vegetable broth (or water)
1 small handful of fresh thyme sprigs
1 lb. (454 grams) sweet potatoes, peeled and finely diced
½ c (128 grams) Simply Nature Organic Creamy Peanut Butter
1 large yellow onion, diced
1 tsp coriander
1/4 tsp cinnamon
5 c (90-100 grams) chopped organic kale
6 garlic cloves, chopped
2 tbsp freshly grated ginger
1 tbsp freshly squeezed lemon juice (or lime juice)
½ c cilantro, chopped
1 ½ tbsp Simply Nature Organic Coconut Oil
1/4 tsp cloves
1 (15 oz. / 425 grams) can of Cannellini beans (or other white beans such as navy beans)
1 ½ tsp kosher salt
1-2 jalapeño peppers, diced
2 tbsp tomato paste
1 tsp ground cumin
1 (28 oz. / 800 grams) can of crushed tomatoes
Black pepper to taste
For serving (optional)
white rice, brown rice, millet, quinoa, or fonia
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high. Add coconut oil and allow it to become hot.
Add the onions to the pot and season them with a bit of salt. Saute for 5 minutes or until soft.
Stir in the jalapeno peppers, ginger, and garlic. Saute for about 2 minutes or until aromatic.
Stir in the cloves, salt, pepper, tomato paste, cinnamon, cumin, and coriander. Stir and cook for about 2 minutes. Add a bit of water if it gets too dry.
Add the vegetable broth and deglaze the pot by scraping the bottom. Stir everything until well blended.
Stir in the crushed tomatoes, sweet potatoes, thyme sprigs, white beans, and peanut butter until well incorporated. Allow the mixture to boil.
Turn the heat down to low, then simmer for about 25 minutes or until the potatoes are fork-tender. Make sure to stir from time to time. (You can use an immersion blender to process the soup.)
Stir in the chopped kale and cook for about 3 minutes or until wilted. Mash the potatoes at this stage.
Remove the pot from the heat, then add the cilantro and lemon juice. Stir until well blended. Taste, then add more seasonings if necessary. Dish out!
Serve right away. Enjoy!
Notes:
Remove the seeds of the peppers if you want a mild spice level.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 377 kcal | Carbohydrates: 52g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1141mg | Potassium: 1196mg | Fiber: 11g | Sugar: 14g | Vitamin A: 16819IU | Vitamin C: 91mg | Calcium: 225mg | Iron: 6mg
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