2 Sweet Potatoes
1 Large Onion
1 Garlic Bulb
1 Nub Fresh Ginger
1 Can Tomatoes
2 Small Chili Peppers
1 tsp Paprika
1 tsp Ground Coriander1
1 bunch Kale
1/2 Cup Peanut Butter
2 Tbsp Vinegar
4 Cups Broth
Bay Leaves
Rosemary
Thyme
Fresh Cilantro
Salt and pepper to taste
Cooking oil
Oil up the sweet potatoes, prick them all over and roast them at 425C for 40 minutes.
Heat some oil in a large pot, add the onion chopped with the garlic, ginger and the chilies, all minced. Soften for about 5 minutes and then add the paprika, coriander and some pepper. Add the tomatoes and simmer. Add the broth, the peanut butter, stir in and let simmer.
Add the bay leaves, rosemary, thyme, and the broken up kale. Stir until the kale is tender and add some of the vinegar.
Remove the sweet potatoes, slice down the middle and serve the stew on top! Garnish with the fresh cilantro.
1 Large Onion
1 Garlic Bulb
1 Nub Fresh Ginger
1 Can Tomatoes
2 Small Chili Peppers
1 tsp Paprika
1 tsp Ground Coriander1
1 bunch Kale
1/2 Cup Peanut Butter
2 Tbsp Vinegar
4 Cups Broth
Bay Leaves
Rosemary
Thyme
Fresh Cilantro
Salt and pepper to taste
Cooking oil
Oil up the sweet potatoes, prick them all over and roast them at 425C for 40 minutes.
Heat some oil in a large pot, add the onion chopped with the garlic, ginger and the chilies, all minced. Soften for about 5 minutes and then add the paprika, coriander and some pepper. Add the tomatoes and simmer. Add the broth, the peanut butter, stir in and let simmer.
Add the bay leaves, rosemary, thyme, and the broken up kale. Stir until the kale is tender and add some of the vinegar.
Remove the sweet potatoes, slice down the middle and serve the stew on top! Garnish with the fresh cilantro.
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