Vegan Gambian Peanut Stew (Domoda)

rainbowplantlife.com

Christine Brandon

1 ½ tablespoons Simply Nature Organic Coconut Oil

1 large yellow onion, diced

6 garlic cloves, chopped

2 tablespoons freshly grated ginger

1 to 2 jalapeño peppers, diced**

2 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon coriander

¼ teaspoon cinnamon

¼ teaspoon cloves

1 ½ teaspoons kosher salt

Black pepper to taste

4 cups (945 mL) low-sodium vegetable broth (or water)

1 small handful of fresh thyme sprigs**

1 pound (454g) sweet potatoes, peeled and finely diced***

½ cup (128g) Simply Nature Organic Creamy Peanut Butter

1 (15-ounce/425g) can of cannellini beans (or other white beans such as navy beans)

1 (28-ounce/800g) can crushed tomatoes

5 cups (90 to 100g) chopped organic kale

1 tablespoon freshly squeezed lemon juice (or lime juice)

½ cup (8g) cilantro leaves and tender stems, chopped

subheading: For serving (optional):

white rice, brown rice, millet, quinoa, or fonia

Directions at rainbowplantlife.com

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