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Ingredients
Scale
- 2 tablespoons neutral vegetable oil (grapeseed or safflower)
- 1 small onion, diced
- 2 medium carrots, diced
- 1 small red bell pepper, diced
- Salt and freshly ground black pepper, to taste
- 1 jalapeno pepper, seeded and finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1 pound sweet potatoes (1 large or 2 medium), peeled and diced
- 1 13.5-ounce can coconut milk
- 3 cups water
- ½ cup creamy peanut butter
- 2–3 cups chopped kale or collard greens (stems discarded)
- 2 tablespoons fresh lime juice
- Chopped peanuts, for garnish
- Chopped cilantro, for garnish
- Hot sauce or chili flakes, to taste
- Lime wedges, for serving
Instructions
- Heat oil in a large pot over medium-high heat, add onion, carrots, and red bell pepper, cooking until soft.
- Incorporate jalapeno, garlic, ginger, cumin, paprika, and cinnamon, cooking until fragrant.
- Add sweet potatoes and season with salt and pepper, stirring to coat.
- Pour in coconut milk and water, bringing to a gentle boil, and simmer until sweet potatoes are tender.
- Blend in peanut butter until smooth.
- Fold in chopped kale, seasoning to taste, cooking until greens are tender.
- Squeeze in lime juice before serving, ladle into bowls, and garnish.
Notes
Ensure vegetables are cut to similar sizes for even cooking.
Adjust seasoning as desired before serving.
For a spicier kick, add more jalapeno or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 300
- Fat: 21
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 8
- Protein: 10
- Cholesterol: 0