Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 medium chopped yellow onion to the pot and cook until softened, about 5 minutes.

3. 3

   Stir in 3 minced cloves of garlic, 1 grated piece of fresh ginger, 1 teaspoon of ground cumin, and 0.5 teaspoon of red pepper flakes, cooking for 1 minute until fragrant.

4. 4

   Add 2 medium cubed sweet potatoes, 14.5 ounces of undrained diced tomatoes, and 4 cups of vegetable stock to the pot, then bring the mixture to a boil.

5. 5

   Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.

6. 6

   Stir in 0.75 cup of creamy peanut butter until it is fully incorporated and the stew thickens slightly.

7. 7

   Add 5 ounces of fresh spinach to the stew and cook until wilted, about 2-3 minutes.

8. 8

   Serve hot, garnished with 0.25 cup of chopped roasted peanuts.