6 Servings 25 min Cook
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Tbsp Ginger Root
1/2 Tsp Crushed Red Pepperr Flakes
1 Can (15 oz) Tomatoes
1/2 Cup Peanut Butter
1 Tsp Coriander Seed
2 Cup Organic Hearty Vegetable Broth
1 Sweetpotato, 5" long Sweet Potato
1 Can Canned Black Beans
1 Cup Peas
2 Cup, chopped Kale
1 Dash Salt
1 Dash Pepper
If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
Heat the oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft but not brown, about 8 minutes.
Add the minced garlic, ginger and chili and cook for about 2 minutes to soften.
Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
Stir in the broth add chopped sweet potato.
Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
Add the black beans, peas, greens and cook until the beans and peas are heated through and the greens are wilted.
Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.