Are this season’s large sweet potatoes daunting? Don’t fret! Turn that sweet orange flesh into a spicy, thick stew…it’s vegan, too!
What you need:
- 4 cups sweet potato, peeled and diced
- 1-2 onions, diced
- 1 1/2 cups red or yellow lentils
- 2 Tbsp North African Harissa Spice Blend (or a paprika chili mixture)
- 1 tsp Chipotle & Honey Spice Blend
- 2, 14 oz cans of coconut milk
- 1, 28 oz can of diced or crushed tomatoes
- 2 cups water
- salt & pepper
- 1/4 cup peanut butter
- 1 bunch kale, stems removed and torn
- Immersion blender or food processor
You can use whatever earthy spices you would like in this recipe.
In a large heavy bottom pot, heat a glug of oil. Add in the spices, sweet potato, onion, and lentils. Cook for 5 minutes to get some color on everything. Add the coconut milk, tomatoes, and water to the pot. Stir to combine and bring to a boil.
Bring the heat down to a simmer and cook for about 30 minutes, until potato is tender. *Stir the pot every 7 minutes or so to prevent the bottom from burning.* Remove from heat.
Add in the peanut butter and blend with immersion blender until thick with some texture. (You can also transfer to a food processor.) Toss in kale pieces and let the residual heat cook the kale. Serve warm!
I make this recipe a lot! It’s great to freeze half of the recipe for a quick weeknight stew. Gabriel likes to eat this over rice and I like it straight out of the pot!