As usual, this recipe is gluten free, vegetarian and even dairy free. Easy! You could add chicken if you desired or even make it peanut free and use almonds and almond butter instead. This stew has a large chunk of ginger which is an amazing herb for digestion and with the 8 cloves of garlic you'll be aiding your immune system fight off any microbes in the form of bacteria or viruses trying to bring you down. Serve on it's own and you've got a grain free recipe or serve with a bit of rice if that floats your boat.
- 3 tbsp grapeseed oil
- 1 large onion
- 3 inch piece of ginger, peeled and diced
- 6-8 garlic cloves
- 4 small or 2 large sweet potatoes; peeled and cubed
- 1 15oz can crushed tomatoes
- 2 cups veggie broth
- 2 cans coconut milk
- 1 cup peanut butter (100% peanuts no sugar added!)
- 1 cup roasted peanuts
- 1 can chickpeas, drained and rinsed
- 1 tbsp ground coriander
- 1/2 tsp cayenne
- 1 tsp curry powder
- Salt and black pepper
- 1/2 cup chopped cilantro
- 1 cup chopped spinach
Heat the grapeseed oil in a large pot set over medium-high heat.
Sauté the onions in the oil for 3-4 minutes, stirring often. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
Add the chickpeas, veggie broth, coconut milk, crushed tomatoes, peanut butter, peanuts, coriander, cayenne, curry powder and stir well to combine. Bring to a simmer and salt to taste. Cover the pot and simmer gently for 30 minutes.
Add chopped spinach and simmer for another 5 minutes. Adjust the seasonings and stir in the cilantro. Serve the stew by itself, or with simple steamed rice.
**we ate our stew before taking a picture so the above photo is from the website: cookieandkate.com (one of my favourite food websites and cookbooks!!).