Ingredients
Instructions
- Roast Sweet Potatoes: Preheat oven to 425°F (convection roast). Toss diced sweet potatoes with half of the olive oil, curry powder, cumin, paprika, and chili powder. Spread on a parchment-lined baking sheet and roast until tender (about 20–25 minutes).
- Sauté Aromatics: Meanwhile, heat the remaining olive oil in a large soup pot over medium heat. Add the onion, garlic, and jalapeños, sautéing until soft and fragrant (3–5 minutes).
- Simmer Base: Add the tomatoes, black beans, coconut milk, vegetable broth, salt, and half of the chopped peanuts. Stir well and bring to a simmer.
- Combine & Finish: Stir in the roasted sweet potatoes, peanut butter, and chopped kale. Simmer for 5–10 minutes until the kale is wilted and the stew is thick and creamy.
- Serve: Ladle into bowls and top with the remaining chopped peanuts and fresh cilantro. Serve with lime wedges for a bright finish.
Plating & Garnishing
- Base: Ladle the thick, creamy stew into deep bowls over steamed rice if desired.
- Finish: A handful of chopped peanuts, fresh cilantro, and a lime wedge on the rim.
Safety & Quality: Cool the stew in shallow containers before refrigerating. The peanut base can thicken significantly when cold; reheat gently with a splash of water or broth to restore the desired consistency.