Sweet Potato and Peanut Stew with Spinach
 
Ingredients
  • 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
Instructions
  1. In a large soup pot, heat oil over medium heat. Add onion, and let cook 2-3 minutes.
  2. Add bell pepper, sweet potatoes, carrot, garlic and ginger to the pot as you chop each one. Ad the ground cloves, salt and jalapeno.
  3. Stir and let cook 1 minute before adding the vegetable broth.
  4. Bring to a low boil, cover, and reduce heat to simmer for 30 minutes, or until sweet potatoes are cooked through and tender.
  5. Next add the coconut milk and natural peanut butter and stir slowly to incorporate them completely.
  6. Add the spinach, stir, return the cover to the pot and let the spinach cook until wilted, about 5 minutes.
  7. Taste and add more salt or pepper if necessary. I added a bit more salt.
  8. Serve hot, garnished with cilantro if desired.
Notes
*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/