Sweet Potato and Peanut Stew with Spinach
- 1 tablespoon olive or coconut oil
- 1 medium onion, diced
- 1 red bell pepper, roughly chopped
- 2 small-medium sweet potatoes, diced* (about 4-5 cups)
- 1 carrot, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger root
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ a jalapeno, seeded and finely diced
- 2 cups vegetables broth
- ½ can light coconut milk (about ¾ cup)
- ¼ cup natural peanut butter, smooth
- 4 cups packed, then chopped, fresh spinach leaves
- cilantro, optional for garnish
- In a large soup pot, heat oil over medium heat. Add onion, and let cook 2-3 minutes.
- Add bell pepper, sweet potatoes, carrot, garlic and ginger to the pot as you chop each one. Ad the ground cloves, salt and jalapeno.
- Stir and let cook 1 minute before adding the vegetable broth.
- Bring to a low boil, cover, and reduce heat to simmer for 30 minutes, or until sweet potatoes are cooked through and tender.
- Next add the coconut milk and natural peanut butter and stir slowly to incorporate them completely.
- Add the spinach, stir, return the cover to the pot and let the spinach cook until wilted, about 5 minutes.
- Taste and add more salt or pepper if necessary. I added a bit more salt.
- Serve hot, garnished with cilantro if desired.
*I don’t peel mine because I use organic, and it saves time. But if you prefer peeled, peel away! I’d probably peel if serving to guests!
Recipe by Insightful Bite at https://www.insightfulbite.com/sweet-potato-and-peanut-stew-with-spinach/
3.5.3226