African Peanut Stew (vegan)
- 1 Tbsp vegetable oil $0.02
- 4 cloves garlic $0.32
- 1 inch fresh ginger $0.15
- 1 medium (1 lb.) sweet potato $1.32
- 1 medium onion $0.42
- 1 tsp cumin $0.10
- ¼ tsp crushed red pepper $0.02
- 1 (6oz.) can tomato paste $0.59
- ½ cup natural style chunky peanut butter $0.93
- 6 cups vegetable broth $0.81
- ½ bunch (2-3 cups chopped) collard greens $0.75
- ¼ bunch cilantro, garnish (optional) $0.21
- Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Sauté the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
- Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
- Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
- While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.
- Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).
- Serve the stew hot with a few cilantro leaves if desired.