African Peanut Stew

Ingredients:

1 Tbl canola oil

½ cup natural creamy peanut butter

1½ Tbl fresh grated ginger

5 cups “no added salt” veggie broth

5 cloves garlic, minced

1/3 cup uncooked quinoa

2 shallots, diced

1 bunch lacinato kale, chopped (stems removed)

3 cups sweet potato or yam, peeled & diced (~2 medium)

½ tsp salt

8 oz mushrooms, chopped

2 tsp curry seasoning (or paste)

1 cup fresh cilantro, chopped

28-oz canned diced tomatoes

Garnish (optional) : sliced avocado

Directions:

In a large pot, heat oil over medium heat. Add ginger, garlic, shallots & curry. Saute 4 minutes or until soft and fragrant. Stir in sweet potato. Add diced tomatoes & peanut butter; stir until ingredients are evenly combined. Add broth, bring to a boil then reduce heat to low and simmer 10 minutes. Add quinoa, kale & mushrooms and simmer 15 minutes more, or until sweet potatoes are very soft and quinoa is cooked. Add salt & cilantro to taste. Garnish with avocado if desired.

Serving= 1.5 cups (Makes 9 servings):

Calories: ~215 Fat: 9 g (2 gm saturated fat) Sodium: 282 mg Carbohydrate: 28 g Fiber: 5 g Protein: 7 g Vitamin A: 173% DV Vitamin C: 49% D