INGREDIENTS
2 tablespoons olive oil.
half an onion, diced.
1 jalapeño, minced.
2 cloves garlic, minced.
3 large sweet potatoes, peeled and cubed.
1 14-ounce can fire roasted tomatoes.
1 14-ounce can light coconut milk.
2 cups water.
1 teaspoon salt.
1 teaspoon curry and/or turmeric.
1/2 cup chopped peanuts.
1/4 cup peanut butter.
1–2 cups kale, stems removed ,chopped.
Check also : Chicken enchilada casserole
METHOD :
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño.
Saute until soft and fragrant.
Add sweet potatoes.
I like to brown them a little bit with the aromatics to get them nice and flavorful.
Add tomatoes, coconut milk, water, spices, and peanuts.
Simmer until sweet potatoes are fork-tender.
Add peanut butter and kale.
Simmer until everything is thick, creamy, and delicious.
Top with more peanuts and a little cilantro if you’re obsessed like me.
You may also like : Instant pot pot Roast
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