Sweet Potato Stew

3 tbsp water

2 yellow onions, chopped

3 garlic cloves, minced

2 red bell peppers, diced

3 tsp light brown sugar

1 tsp grated fresh ginger

1 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp cayenne pepper

3/4 cup peanut butter

3 sweet potatoes, peeled and diced into cubes

Can of red kidney beans, drained and rinsed

Can of diced tomatoes

4 cups vegetable stock

1/2 tsp. sea salt

1/2-1 cup peanuts, chopped

chopped fresh cilantro for garnish

Method:

• Heat the water in a pot over medium heat.

• Add the onions and garlic and cook until softened, about 5 minutes.

• Add the bell peppers, cover, and cook until softened, about 5 minutes.

• Stir in the brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook stirring, for 30 seconds.

• Thin out peanut butter by mixing it with some warm water in a small bowl before adding it to the pot and distributing it evenly throughout.

• Add the sweet potatoes, kidney beans, and tomatoes, and stir to coat.

• Add the vegetable broth, bring to a boil, then reduce the heat to low and simmer until the sweet potatoes are soft, about 30 minutes.

• Serve in bowl over your choice of steamed rice, and top with chopped peanuts and cilantro.