Sunday, September 21, 2014

Kale and Sweet Potato Stew #SundaySupper

By now, most of you know that my mom and I are huge veggie fans. In fact, if it grows in the ground, chances are we'll at least give it the old college try - even if it's not a staple on our dinner plate at home. Even we have our exceptions though - I detest rutabaga and turnip in any form, and really don't like the taste of Winter squash all that much either (except delicata and butternut "fries", that is... those rock). My mom's nemeses are parsnips, okra and until very recently, kale.

While I haven't been able to win her over on the parsnip or okra side of things, I have succeeded in creating a craving for kale in my mom's persona. What turned her around on the curly green leafy was this stew that I extensively adapted from The Leafy Greens Cookbook by Kathryn Anible. A mixture of crunchy, natural style peanut butter and smooth cashew butter are the only true buffers against the combination of cayenne, serrano, habanero and black pepper in the base mixture, toning it down just enough to be flavourful and tear-inducing at the same time. The spices also temper the candy-like nature of the sweet potato and garden-fresh carrots, making for a hearty, vegan and gluten free dinner that knocks you down, then brings you back for more!

African Peanut Stew

This week on #SundaySupper, we are gearing up to celebrate any and all of Fall's fabulous food... from carnivals and festivals to the fantastic fruits and vegetables of the late season harvest. This week’s event is hosted by Coleen of The Redhead Baker with help from co-host Conni of The Foodie Army Wife. Thanks ladies!

Appetizers and Drinks

Soups, Stews, Chili, and Casseroles

Salads and Side Dishes
Main Dishes

Desserts and Baked Goods
Sunday Supper

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Kale and Sweet Potato Stew
Makes 8 servings
1 tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh grated ginger
½ tsp coriander
¼ tsp cayenne
Pinch black pepper
1 large sweet potato, peeled and diced
2 large carrots, diced
6 cups low sodium vegetable broth or water
3 ½ cups (1 28 oz can) crushed tomatoes
2 serrano peppers, minced
1 habanero pepper, pricked with a fork but left whole
2/3 cup natural-style chunky peanut butter
¼ cup smooth cashew butter
salt, to taste
8 oz shredded kale
¼ cup minced cilantro
Chopped peanuts, to garnish (optional)
  1. Melt the coconut oil in a large pot over medium heat and add the onion.
  2. Cook until the onion is softened, about 10 minutes, then add the garlic, ginger, coriander, cayenne, pepper, sweet potato and carrots. 
  3. Raise heat to medium high and cook 2-3 minutes, until fragrant.
  4. Add the broth, tomatoes and peppers. Bring to a boil, then reduce heat and simmer, loosely covered, for 10 minutes.
  5. Remove habanero and discard. 
  6. Stir in peanut and cashew butters and simmer, uncovered, 20 minutes. Add salt to taste.
  7. Stir in the kale and cilantro and cook 5 minutes, until kale is just wilted. Serve garnished with peanuts.
Amount Per Serving
Calories: 280.6
Total Fat: 16.3 g
Cholesterol: 0.0 mg
Sodium: 423.4 mg
Total Carbs: 26.3 g
Dietary Fiber: 6.5 g
Protein: 9.8 g