Plant Based West African-Inspired Peanut Stew

cleanfooddirtygirl.com

Tigerlily

subheading: For the stew:

1 teaspoon cumin powder

¾ teaspoon salt

½ teaspoon cinnamon powder

¼ teaspoon turmeric powder

¼ teaspoon chili powder

¼ teaspoon black pepper (about 10 turns)

⅛ teaspoon cayenne powder (omit if you don't like spicy)

⅛ teaspoon clove powder

3 cups sweet potatoes, cut into ½-inch chunks (about 2 small to medium-sized / 395 g)

1 cup yellow onion, diced (160 g)

½ cup red bell pepper, diced (75 g)

1⅓ tablespoons garlic, minced (10 g)

2 teaspoons ginger root, peeled and minced (8 g)

3 cups canned crushed or diced tomatoes (730 g)

½ cup peanut butter (130 g / no added salt or sugar / can sub with almond butter, sunflower seed butter, or cashew butter)

2½ cups water (590 ml)

3 cups kale, chopped (90 g)

subheading: For serving (optional):

peanuts, chopped (toasted or raw)

Directions at cleanfooddirtygirl.com

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