Yam and Peanut Stew with Kale
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Author Notes: Rich, nutrient dense, sweet, savory, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick! - Gena Hamshaw
Serves 4
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 Cloves garlic, crushed
- 1 1/2 tablespoon Ginger, minced
- 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
- 1/2 cup Dry red lentils, rinsed and drained
- 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
- 1 teaspoon Cinnamon, ground
- 2 teaspoons Cumin, ground
- 1/2 teaspoon Turmeric, ground
- dashes Cayenne pepper (to taste)
- 1/2 teaspoon Sea salt (or to taste)
- 4-5 cups Vegetable stock + extra as needed
- 1/4 cup Creamy peanut butter
- 4 cups Curly kale, chopped into small pieces
- 1/4 cup Green onion, tops only, chopped
- 1/4 cup Roasted and salted peanuts, chopped
- Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
- Add 4 cups vegetable stock and bring mixture to a boil. If there isn't enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
- Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
- Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
- Serve, topped with a tablespoon each of green onion and crushed peanuts.
- This recipe is a Community Pick!
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4 months ago Jaime Surgil
Sounds amazing!
4 months ago healthierkitchen
I made this tonight and we really loved it! I have to admit that there was a point during the cooking that both the smell and look had me a little worried, but after the immersion blender went in and I tasted the stew, I realized that it had cooked itself into a delicious flavor!
4 months ago Claire Dorsey
Thanks Sheryl and plainhomecook! I appreciate your responses and am ready to take a stab at this recipe.
4 months ago plainhomecook
Good luck! It really is wonderful - I doubled this and served it as the vegan option at a community dinner not too long ago, and everyone wanted the recipe - Gema's given us a gift.
4 months ago Claire Dorsey
Can this be made with other nut butters (for those of us with peanut allergies)?
4 months ago Sheryl Esparza
Claire, having made it, I would not see why you could not use another nut butter and garnish with the same nut for some crunch. Also I like to add cilantro vs green onions as my garnish. Maybe cashew butter would work for you or almond butter. I even think you could add coconut milk to this dish. Bon Appetit! Sheryl
4 months ago plainhomecook
I had no peanut butter one time and ground up some cashews in my food processor and used those instead, plus some chopped cashews for garnish. It was still really good.
about 1 month ago With The Grains
After discovering my peanut butter was too old, I substituted almond butter, and it tasted great! I like the coconut milk idea as well. So many options, and then you have dinner for a few nights! Here was my rendition- http://withthegrains.com...
4 months ago Dan Hanley
Thank you Sheryl!
4 months ago Sheryl Esparza
You are welcome Dan, so glad you had such a wonderful celebration dinner!
4 months ago Dan Hanley
Hi everyone! It turned out AMAZING! No flavor stronger than another, I guess it just smelled that way. We both loved it! I am so excited!
4 months ago Dan Hanley
I am making this right now. It is at the simmering part. I am a bit nervous as I smell cumin strongly. But from what I have read here I have a lot to look forward to! And I hope it's OK to use my Vitamix for the blending???
4 months ago Sheryl Esparza
Hi Dan, I am a friends with you on yours on facebook page! I halved the cumin. Do make it again and try it with less if it is too much for you, I usually tweak every recipe that I come across. You will love this stew it is rock star! Sheryl
4 months ago Sheryl Esparza
Oh and Dan, just pulse your Stew in the Vitamix
5 months ago adele93
if canned lentils are being used, when should they be added?
5 months ago idocmeg
Has anyone tried this in a crock pot?
5 months ago Charlotte Everett
Yes, I have. Worked well.
5 months ago Kim Potter
How did you do? Throw it all in a crockpot on low for 8 hrs?
5 months ago Charlotte Everett
Pretty much, yeah. And used less liquid. Also left the kale out until about 30-40min before the end.
5 months ago tracey shafroth
I have made this twice and it is so good...rich and so so good Just made six quarts for next weeks soup swap!
5 months ago Le Petit Oiseau
Wow! I made this stew for a vegan pot luck dinner party a few nights ago. Most guests had seconds and our French host told me this was the best thing he's ever eaten at any Meetup event. It was a proud moment to have impressed him, so he got to keep the last bowl worth for lunch the following day. Thanks for a great recipe!
5 months ago peggymchoe
If you don't have an immersion blender you can take out a couple of ladles-full of the soup, put the peanut butter into that, stir until emulsified, and then dump the mixture back into the soup. I made this last night. I think it'll be a very useful winter version of peanut stew.
5 months ago Valentona
This sounds delicious, I have blue/purple sweet potatoes. Do you think they could still work with this recipe?
5 months ago Sheryl Esparza
I used Yams in this recipe since I love the sweeter taste, but I would think you could use blue or purple yams.I also used Red Bore Kale that is a curly kale and it was pretty with the contrast of the deep orange color stew. If you think it needs a bit of sweetness you could always add a bit of Agave to it.
5 months ago Sheryl Esparza
Fab! I made this last night, I halved the Cumin and added 1/2 tsp of curry powder. I got raves from the Husband and 16yr old son.
5 months ago Jann Olsen
I made this today, but used a shallot instead of an onion and Wow! I love it! Will make this again & again. Love the spice/ peanut flavor with yams.
6 months ago bottomupfood
Really enjoyed this recipe. Easy to make. No need to peel the tomatoes and sweet potatoes!
6 months ago Shawn ODonnell
delish. a new favorite to add to my repertoire. i used collard greens in lieu of kale and yellow split peas instead of lentils b/c it is what i had on hand. yum!
6 months ago robynguth
thank you for posting the comment about adding apple Antonia - really good idea!
6 months ago Mmichelle
I just made this and it's ahhmazing! I don't have an immersion blender so I used a potato masher... Yum!
6 months ago tiana138
`this is the first re cipe i made from food52, and it was SO good! my family ate it up. i didn't use the immersion blender either and thought it was perfect the way it was :) thank you