Tender kale, peanut butter, coconut milk, and veggies simmered in a flavorful Thai-inspired blend.
# Ingredient List:
→ Fresh Produce
01 - 1 tablespoon coconut oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
07 - 1 medium sweet potato, peeled and cubed
08 - 1 bunch kale, stems removed and leaves chopped (about 4 cups)
→ Liquids and Condiments
09 - 4 cups low-sodium vegetable broth
10 - 1 can (14 ounces) coconut milk
11 - 1 can (14 ounces) diced tomatoes
12 - 1/3 cup natural peanut butter (smooth or chunky)
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon maple syrup
→ Spices and Seasonings
15 - 1 teaspoon ground cumin
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon chili flakes (optional, to taste)
18 - Salt and pepper, to taste
→ Garnish (optional)
19 - Fresh cilantro, chopped
20 - Roasted peanuts, chopped
21 - Lime wedges
# Steps:
01 - Heat coconut oil in a large soup pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until aromatic.
03 - Add sliced carrots, diced red bell pepper, and cubed sweet potato to the pot. Cook for 3–4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, ground coriander, and chili flakes over the vegetables. Stir to distribute spices evenly.
05 - Pour in vegetable broth, coconut milk, diced tomatoes, soy sauce or tamari, and maple syrup. Stir thoroughly to combine.
06 - Increase heat and bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes, or until sweet potato is fork-tender.
07 - Whisk natural peanut butter into the stew until fully integrated and smooth.
08 - Add chopped kale to the pot. Simmer for an additional 5–7 minutes, until kale is wilted and tender.
09 - Taste and refine with salt and pepper according to preference.
10 - Ladle hot stew into bowls. Garnish with chopped fresh cilantro, roasted peanuts, and lime wedges as desired.
