INGREDIENTS
1 tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp fresh grated ginger
½ tsp coriander
¼ tsp cayenne
Pinch black pepper
1 large sweet potato, peeled and diced
2 large carrots, diced
6 cups low sodium vegetable broth or water
3 ½ cups (1 28 oz can) crushed tomatoes
2 serrano peppers, minced
1 habanero pepper, pricked with a fork but left whole
2/3 cup natural-style chunky peanut butter
¼ cup smooth cashew butter
salt, to taste
8 oz shredded kale
¼ cup minced cilantro
Chopped peanuts, to garnish (optional)
DIRECTIONS
- Melt the coconut oil in a large pot over medium heat and add the onion.
- Cook until the onion is softened, about 10 minutes, then add the garlic, ginger, coriander, cayenne, pepper, sweet potato and carrots.
- Raise heat to medium high and cook 2-3 minutes, until fragrant.
- Add the broth, tomatoes and peppers. Bring to a boil, then reduce heat and simmer, loosely covered, for 10 minutes.
- Remove habanero and discard.
- Stir in peanut and cashew butters and simmer, uncovered, 20 minutes. Add salt to taste.
- Stir in the kale and cilantro and cook 5 minutes, until kale is just wilted. Serve garnished with peanuts.
Source : Yummy Smells
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