Sweet Potato, Kale and Peanut Stew
2 Tbsps Olive Oil
1 Large Onion, chopped
1 Garlic clove, crushed
2 Tsp Ground Coriander
1 Tsp Ground Cumin
400g Sweet Potato, peeled and cut into 2cm dice.
1 Can (400g) Diced Tomatoes
2 Bay leaves
300ml Vegetable Stock
140g Crunchy Peanut butter
200g Kale, sliced
Salt and Pepper
50g Salted Peanuts, crushed, for garnish
Fry the onion and garlic in oil for 5 minutes. dd cumin and coriander and cook for 1 more minute.
Add the tomatoes, sweet potato, stock and bay leaves. Bring to the boil.
Reduce the heat to a simmer, cover with a lid and cook for 15-20 minutes until the sweet potatoes are tender.
Stir in peanut butter, season with salt and pepper.
Add kale. Simmer for a further 5-6 minutes.
Sprinkle with crushed peanuts to serve.
Since this dish has carbohydrates in the form of sweet potato and some protein in the nuts and nut butter, all you need is a green salad on the side.