African Peanut Stew

---

I first had this stew at a restaurant in rochester, ny, and when i moved away, spent years recreating it! delicious with a lovely hearty bread, or with rice cooked in the stew (about 3/4 cup brown rice added with the sweet potatoes and carrots).

---

Steps

---

Heat the oil in a large , heavy stockpot.

---

Add the onion , garlic , jalapeno , and ginger , and cook over moderate heat , stirring frequently , until the onion is lightly browned , about 6 minutes.

---

Add the curry powder and cook , stirring , until fragrant and lightly toasted , about 2 minutes.

---

Add the tomatoes , scraping up any bits stuck to the bottom of the pan.

---

Whisk in the broth and peanut butter , season with pepper and tamari to taste , and bring to a boil.

---

Cook over moderately high heat for 15 minutes , stirring frequently.

---

Add the sweet potatoes , carrots , and chickpeas , cover partially and cook over moderately low heat until the vegetables are just tender , about 20 minutes.

---

Add the okra and green beans , cover partially and cook until all the vegetables are tender , about 10 minutes longer.

---

Add the kale and juice of 1 lime , and cook for 10 more minutes.

---

Transfer to deep bowls and serve hot.

---

Garnish with the cilantro , lime wedges , and chopped peanuts at the tab.

---

Ingredients

---

canola oil, onion, garlic cloves, fresh ginger, jalapeno, curry powder, diced tomatoes with juice, low sodium vegetable broth, natural-style peanut butter, tamari soy sauce, pepper, sweet potato, carrots, chickpeas, fresh okra, frozen green beans, kale, lime, juice of, fresh cilantro, lime wedge, salted peanuts