Sweet Potato Peanut Stew with Cauliflower and Kale
So let's make a nourishing and comforting Sweet Potato Peanut Stew to keep you warm during chilly nights! Creamy peanut soup is loaded with hearty vegetables, vibrant green kale, and chickpeas for plant protein.
½large head cauliflower(about 14oz)cut into florets
¼teaspoonred pepper flakes
1teaspoonturmeric powder
½teaspooncinnamon powder
1candiced tomato
1canchickpearinsed and drained
1cupwater
2Tablespoonspeanut butter
1cancoconut milk
Salt and pepper
2cupschopped kale
1limejuiced, plus more for serving
4cupscooked brown rice
Cilantrofor serving
Peanutsfor serving
Instructions
In a large pot over medium heat, heat oil and cumin seeds until aromatic, for 1 to 2 minutes. Add onion and cook for 5-8 minutes until soft, stirring occasionally. Add garlic and cook for a few minutes until aromatic.
Stir in sweet potato, cauliflower, red pepper flakes, turmeric, and cinnamon and cook for a few minutes.
Stir in diced tomato and cook for another few minutes. Stir in chickpea, water, peanut butter, coconut milk, and a dash of pepper. Season generously with salt. Cover and cook 20 to 25 minutes until sweet potato is tender.
Taste and add more salt if necessary to your taste. Stir in kale and juice from 1 lime. Cook until kale just turns bright green.
Arrange brown rice on the bottom of the serving bowls. Divide the stew into the bowls and top with cilantro and peanuts. Serve with lime wedges and drizzle lime juice just before enjoying.
Video
Notes
Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.