African Sweet Potato Stew
Recipe adapted from Lauren Ulm's Vegan Yum Yum
Spend any time with me and you'll know I'm not a vegetarian let alone a vegan. I love my meat, my seafood, my eggs and my dairy. I know I couldn't give them up completely. But, every once in a while, why not go vegetarian or vegan? It won't kill you. ;)
I've discovered Lauren Ulm's wonderful vegan cookbook, Vegan Yum Yum and I've had fun trying some of her recipes. So far, this is my favourite dish in the book. This stew is healthy, spicy and so delicious. A wonderful combination of colours and flavours. Enjoy!
2 tablespoons olive oil
1 small red onion, finely chopped
1 clove of garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon peppercorns, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1 15 oz can of stewed tomatoes
1 large sweet potato, peeled & chopped into large chunks
1 bunch of kale, deveined and shredded
2 carrots, peeled and sliced
4 cups vegetable stock
1/2 cup raisins
1/2 cup chunky peanut butter
1 inch piece of ginger, grated
salt to taste
1. Heat the olive oil in a large heavy bottomed pot with a tight fitting lid. Add the onions and cook on medium-low until they begin to caramelize.
2. Add the garlic, cumin, peppercorns, red pepper flakes, mustard and cloves to the oil and onions. Cook for 1 minute.
3. Add the stewed tomatoes, sweet potato, kale and carrots. Cook for 2 minutes.
4. Add the vegetable stock, raisins, peanut butter and ginger. Bring to a rolling boil. Turn down heat and cover. Cook for 30 minutes or until sweet potatoes and carrots are cooked. Check the seasoning after 15 minutes and add salt as needed.