In my pantry today:
- 1 lg sweet potato in 1-2″ chunks
- 1 14 oz can black beans
- 1 tbsp grapeseed oil (Olive is totes fine too)
- 1 c minced onion
- 2 cloves minced garlic
- 1 celery stalk in 1/2″-1″ bits
- 3/4 c frozen corn
- 1/2 c minced kale
- 1/2 c creamy peanut butter
- 1 14 oz can diced/crushed tomatoes w/ green chile
- 1-2 c vegetable broth
- 1 tsp ginger powder
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper (or to taste)
- 1/8 tsp sea salt
- dash of asafoetida
It’s a strange winter that’s seen a lot of beautiful spring days and a few notably polar ones. If it’s going to be cold any particular evening, a soup or stew is what to have on the stove. Not to get all June Cleaver on y’alls tails, but I love knowing something will be ready the minute my darling returns from a long day of work. Stews’ll let you have that. Tonight I’m trying a West African-inspired peanut stew that made friends with the inside of my cupboard.
When your oil in a large pot reaches the high side of medium-low, add your seasonings to the oil and mix it into a paste. Then mix in the kale onion, garlic and celery. Let that cook for 5-10 minutes, and upon your return add the tomatoes peanut butter, stirring it in until smooth. Add the can of beans (liquid ‘n all) and as much broth as your taste permits. Put diced sweet potato in pot and let it come to a leisurely boil on M before covering it, turning the burner to L and walking away until your sweet potatoes are tender (At least 45 minutes).
This is a gluten-free and vegan recipe, but… wait, come back! You didn’t let me finish.
This is a gluten-free and vegan recipe, but use chicken instead of vegetable broth or, heck, add actual chicken and you’ve got an inarguably good dinner at 5 spoons.