Peanut Stew

40 min · Serves 6

Based on a recipe from Created by Potatoes USA, a member of the MyPlate National Strategic Partnership Program, via USDA MyPlate Kitchen

What goes in

• 1yellow onion
• 14.8 mlolive oil
• 14.8 mlminced ginger
• 14.8 mlminced garlic
• 4.9 mlground cumin
• 2½ mlsalt
• ½ cuppeanut butter
• ½ cuptomato paste
• 1 candiced tomatoes
• 4 cupslow-sodium vegetable broth
• 2 lbyellow or red potatoes
• 2 cupschopped kale
• ¼ cupchopped peanuts (optional)
• 1lime (optional)

How to cook it

1. Warm the olive oil in a large pot over medium heat and sauté the chopped onion for several minutes until soft.
2. Stir in the ginger and garlic, cooking for 1 to 2 minutes until fragrant, then season with the cumin and salt.
3. Whisk in the peanut butter, tomato paste, canned tomatoes, and vegetable broth until well combined.
4. Bring the mixture to a boil, then slide in the cut potatoes.
5. Lower the heat and simmer gently for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
6. Fold in the chopped kale and continue simmering for 1 to 2 minutes until just wilted.
7. Ladle into bowls and top with fresh lime zest, a squeeze of lime juice, crushed peanuts, and a swirl of Sriracha if you want some heat.

More Kubbord recipes