Olive oil spray, or 1T olive oil
2 sweet potatoes, in 1/2" dice
1 yellow onion, diced
2 stalks celery, diced
5 cloves garlic, minced
1/2" ginger, minced
1 chile pepper, diced (poblano is best)
3 1/2 cups stock (chicken or vegetable, depending on whether or not it's important to you to keep this recipe truly vegan)
2 15-oz cans light coconut milk
1 14-oz can fire-roasted tomatoes
1T soy sauce (use mushroom soy if you intend to keep this recipe truly vegan)
1T Berbere spice mix (or 1T chili powder)
3/4c peanut butter
2 handfuls kale (or chard, which we have growing in abundance right now)
chopped cilantro, raw peanuts to garnish; yogurt is a great garnish too, if keeping this recipe vegan is not important to you
- Spray sweet potatoes with olive oil spray (or use 1/2T oil), and roast at 375 until soft and lightly browned. Cool.
- Spray non-stick skillet (or use remaining 1/2T oil) and saute onion until soft and translucent, about 10 minutes. Add celery, garlic, ginger, and chile pepper; saute on medium low another 10 minutes. Remove and cool.
- Bring stock and coconut milk to a simmer; add undrained tomatoes, soy, Berbere, salt, pepper, and peanut butter. Bring to a simmer again.
- Add sauteed and roasted vegetables, and kale. Cover and simmer until kale is soft, about 5 minutes.
- Serve with cilantro, raw peanuts, and yogurt (optional).