West African Peanut Stew

• 1 tablespoon olive oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 3 tablespoons ginger, grated
• 2 chili peppers (jalapeno or hotter), diced
• 2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 15 ounce can diced tomatoes, with juices
• 1 tablespoon ground coriander
• 4 cups vegetable broth
• 1-1/2 cups peanut butter
• 5 ounces fresh spinach or kale, chopped
• 2 small lemons, juiced
• salt
• pepper
• fresh cilantro, chopped
• peanuts, crushed or whole
• hot sauce
• cilantro lime rice
• naan

In a large pot, heat oil over medium heat. Add the onion, garlic, ginger, and chili peppers and saute for 5 minutes stirring frequently.

Add the sweet potatoes, tomatoes, coriander, and broth, and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potatoes are fork tender.

Turn off heat and stir in the peanut butter, spinach or kale, and lemon juice. Soup will thicken upon cooling. Season with salt and pepper to taste.

Serve with cilantro, peanuts, hot sauce, rice, and naan.

• source: simple-veganista.com
• keywords: vegetarian, stew
• ratings: Tom-9, Skylar-9
• time: ? minutes