25 December, 2016
Sweet Potato Peanut Stew
[blue_heading] Sweet Potato Peanut Stew $0.70 per serving [/blue_heading]
It sure feels good to be back in the kitchen making warm soups and stews again.
Winter doesn’t offer a whole lot to get excited about, but by golly making some warm coforting food helps SOOOOO MUCH.
This recipe relies heavily upon a sweet base pallet. Sweet potatoes and peanut butter make up the flavor mostly. So if you can’t stand the taste, smell, “feel?”(Eww) keep on walking.
I adpated this to be a a cost friendly recipe while still being as tasty as possible. It’s simple and easy to make with ingredients that you probably have in the kitchen right now.
Go give this a try my fellow CheapStirs and report back. Happy Holidays -Cheapstir team.
- 1 large sweet potato (cubed) $1.19
- 3 cups chopped kale (spinach) $0.54
- 1 medium onion (chopped) $0.38
- 1 tbsp minced garlic (4 cloves) $0.16
- 1 tbsp Vegetable Oil $0.02
- 1 inch fresh ginger (grated) $0.12
- 1 tsp Ground Cumin $0.07
- 1/2 tsp red chili pepper flakes $0.04
- 1 6oz. can tomato paste $0.39
- 1/2 cup cunky peanut butter $0.85
- 6 cups vegetable broth $0.40
- Start off by 'slicing and dicing' the ginger and garlic.
- Sauté the garlic and ginger with the oil in a stove pot on medium heat for about 2 minutes.
- Add in the chopped onion, sweet potato, cumin, and red pepper flakes. Sauté until the onion is soft or translucent.
- Plop down the tomato paste and the CHUNKY peanut butter. Mix well.
- Add the vegetable broth and kale. Place a lid over the top of the pot and crank the heat up to high.
- Once the stew reaches a boil, remove the lid and lower the heat back down to a low. Let it simmer for 15 minutes or until the potatoes are soft. Use a spoon to mash up about half of the softened sweet potatoes. Taste test and make adjustments if necessary.
- Serve it up hot on a chilly winter day.
- Add some white rice to really give this dish some staying power.
