A dish to curl up with on the sofa, this stew combines the flavours of fresh ginger, onion and jalapeño, tomato paste, sweet potatoes, collard greens with a final topping of cilantro and earthy peanuts.
Makes: 6 servings || Takes: 1 Hour
1 tablespoon extra virgin olive oil (optional*)
1 onion, finely chopped (about 2 cups)
1 jalapeno, cored and finely chopped (about 2 tablespoons)
4 garlic cloves, minced (about 2 tablespoons)
2-inch knob fresh ginger, peeled and minced (about 2 tablespoons)
2 teaspoon cumin
1/4 teaspoon cayenne
3 tablespoons tomato paste
1 large (1-lb) sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
1/2 cup unsweetened creamy peanut butter
4 cups vegetable broth
1 cup water
1 bunch collard greens, stems removed and chopped
fresh cilantro, cooked brown rice, roasted peanuts and lime juice for serving
In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes.
Next add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with cilantro, peanuts, and lime juice.