AFRICAN SWEET POTATO STEW RECIPE - (4.2/5)

African Sweet Potato Stew Recipe - (4.2/5) image

Provided by OhApril

Number Of Ingredients 20

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1 tablespoon coconut or extra virgin olive oil, preferably organic
1 large onion, chopped
1 thumb-sized piece ginger, peeled and chopped
4 garlic cloves, chopped
1/2 cup cilantro leaves, chopped
1 red bell pepper, cored and chopped
1 small jalapeño pepper, minced or 1/2 teaspoon chili flakes
1 tablespoon ground cumin
1 teaspoon whole mustard seeds, brown or yellow
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 (19-ounce) can diced tomatoes, drained (reserve the juice)
2 medium sweet potatoes, peeled and chopped into 1-inch cubes
2 to 3 medium white potatoes, chopped into 1-inch cubes
1 (12-ounce) can coconut milk
1/3 cup natural smooth almond or peanut butter (use almond for ACD)
1 pound collard greens, midribs removed and shredded
2 cups cooked chickpeas

Steps:

Heat the oil in a large pot or dutch oven over medium heat; add the onion, ginger, garlic and cilantro and sauté until the onion is translucent, about 7 minutes. Add the red pepper, jalapeño, cumin, mustard seeds, coriander, turmeric, paprika and cayenne and cook a couple more minutes. Add the tomatoes, sweet potatoes, potatoes and coconut milk; cover and bring to a boil, then reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes. Place the almond butter in a small bowl or glass measuring cup and scoop about 1/2 cup of the liquid from the stew, adding it to the nut butter; mix well, until smooth. Pour the mixture back into the pot and blend it in. Add the collards and chickpeas and continue to cook until the greens are soft, another 5-10 minutes. If the sauce is too thin, allow to simmer, uncovered, stirring occasionally, until desired thickness is reached. Serve over rice or cooked quinoa.