Peanut Sweet Potato Black Bean Stew

Ingredients

• 1 tablespoon avocado or coconut oil
• 1 medium yellow onion, diced
• 650g/ 1.4 lb sweet potatoes, peeled + cubed
• 4 large cloves garlic, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 teaspoon salt
• 1 red bell pepper (capsicum), chopped
• 2 x 400g (14 oz) cans black beans, rinsed
• 1/4 cup smooth natural peanut butter
• 3-4 cups vegetable or chicken stock
• 4 cups curly kale, roughly chopped

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Sauté for 5–6 minutes until softened and lightly browned.

2. 2

   Stir in the ground coriander, cumin, cinnamon, turmeric, and salt. Cook for another minute until fragrant.

3. 3

   Add the black beans, capsicum, peanut butter, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to a simmer.

4. 4

   Cook for about 20 minutes or until the sweet potatoes are tender.

5. 5

   Stir in the kale and cook for a few minutes until wilted. Remove the pot from heat.

6. 6

   Adjust the seasoning with salt and pepper to taste. Serve the stew warm and enjoy!