West African Peanut Coconut Stew
with kale, sweet potato and red quinoa
Ingredients
- Red Quinoa
- Sweet Potato(es)
- Yellow Onion(s)
- Garlic Clove(s)
- Ginger
- Lime
- Spice Mix (Cardamom Powder,Fenugreek spice,,)
- Jalapeño(s)
- Cabbage, Kale
- Roasted Diced Peanuts
- Peanut Butter
- Spice Mix (Cumin Powder,Coriander Powder,Cinnamon Powder,Paprika)
Necessary elements
Pot, Sieve, Zester, Large saucepan
1. Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a medium pot with 1½ cups salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 1822 minutes or until grains are tender.
2. Meanwhile, add 2 tbsp. oil to a large wide saucepan over medium. Add onion and sweet potatoes and cook for 68 minutes, stirring occasionally, until becoming tender and golden.
3. Zest and cut lime in half. Remove kale leaves from stem and slice leaves into 1/2 inch pieces. Cut jalapeno in half lengthwise, remove stem and seeds and mince. Wash hands with hot, soapy water.
4. To saucepan, add garlic, ginger, spice blend and jalapeno to taste. Stir to combine. Cook for 12 minutes, or until fragrant. Add coconut milk, coconut sugar, peanut butter, tamarind concentrate, lime leaves, stock cube, 3/4 cup water and lime zest to taste. Stir well. Bring to a boil, then reduce heat to medium. Cook for 1518 minutes, or until sweet potatoes are tender. Season to taste with the following: salt, pepper and half of the lime juice.
5. Remove lime leaves from stew. When sweet potatoes are tender, stir kale into stew. Cook for 12 minutes until tender. Divide quinoa between serving bowls and spoon stew on top. Garnish with remaining lime juice to taste and peanuts. Enjoy!