Christmas
Yam and Peanut Stew with Kale
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82 Reviews
Tina W.
January 11, 2023
This is delicious! The only mod I made was a squeeze of lime at the end. It's not "peanutty" - the peanut butter just adds a great richness (and the people in my family who are not PB fans didn't notice ;-).
Shelley W.
March 30, 2021
This soup has become a regular in my kitchen. It's so easy, delicious, AND healthy! I haven't made many changes from the recipe aside from not adding the garnishes. It's perfect.
NXL
January 26, 2021
This is a satisfying, flavorful stew. Just wonderful. I used almond butter, what I had on hand. Also turned up the spice a little.
Megan
October 15, 2020
I made this for lunch on a drizzly day. It was really tasty and nourishing. Leftovers have been delicious as well. Going in the rotation for make-ahead lunches.
Sherry S.
October 9, 2020
This was excellent! I added a chopped jalapeno along with the ginger and garlic, and was generous with the spice measurements. I would recommend serving it with chopped cilantro and a freshly squeezed lime- it really enhanced the flavor.
Sherry S.
October 9, 2020
This recipe was excellent. I added a chopped jalapeno with the garlic and ginger for a bit of heat, and was generous with my spice measurements. I served it with chopped cilantro and freshly squeezed lime, which really brightened the flavor. Irecommend this highly.
Ruth
October 14, 2019
It's good--very much like a Bittman recipe I found on the Times website. Added lemon juice and a jalapeño. Also: blend the peanut butter with some hot liquid from the stew, and it will mix in more easily.
Barnes M.
November 11, 2018
This recipie is a staple at my house! I tweak the recipie by frying up some red peppers or chiles for some extreme spice! I also can never find red lentils so I use whatever lentils are readily available, and have never had any issues with the color/taste/texture! I also unfortunately have to use canned tomatoes and have never had that sacrifice the taste— I definitely wouldnt skimp on quality though
V.
January 13, 2018
Yum!!! I made this for dinner, and everyone agreed it was a keeper.
(I substituted brown lentils for red ones, it was what we had on hand.)
(I substituted brown lentils for red ones, it was what we had on hand.)
VanessaJo
January 3, 2018
I made this as written but substituted a “braising greens mix” (kale, red kale, baby mustard, baby collard) for the kale and it was delicious on a cold winter night. A keeper; thanks!
Glenys
January 3, 2018
I am guessing what you're calling yams are actually mislabelled dark orange sweet potatoes. Common practice in supermarkets, but they're not true yams. However, true yams with peanuts, that's a classic combination in African and Creole cooking. There's almost nothing I can't buy when it comes to ethnic ingredients, but not yams. Sweet potatoes, including the "yam" imposters, I can get in about cream, purple, garnet, white.......
Chris E.
December 29, 2017
This was really delicious and completely satisfying on a cold wintery day. I will make it again and again. Thinking about adding lamb for my protein eating friends. Thanks!
Gseghi
December 4, 2017
Question. How would this fare with chicken stock instead? I have a ton of homemade chicken stock in my freezer but no veg.
toweringinferno
December 5, 2017
That should be fine - it just wouldn't be vegan anymore, but I'm guessing that's not a worry for you!
toweringinferno
September 21, 2017
This was my pick to bring to a potluck tonight in consideration of a mostly vegan/GF crowd. It's warming and substantial over brown rice and was appreciated by all! For textural interest, err on the side of less blending (I overdid it) and keep the kale pieces large-ish. Don't skimp on the green onion as it really brightens up the overall flavour. I swapped out the peanuts for coarsely chopped cashews.
Notes for next time: To avoid nuts entirely, try tahini instead of peanut butter and top with pepitas. A drizzle of red wine vinegar would be a welcome note of acidity to really make it feel refined.
Notes for next time: To avoid nuts entirely, try tahini instead of peanut butter and top with pepitas. A drizzle of red wine vinegar would be a welcome note of acidity to really make it feel refined.
Cheryl
April 24, 2017
I love this soup. Nothing better in the fall/winter to warm you and fill you up.
Sadie
March 15, 2017
This is an amazing dish! This soup is so nutrient dense and filling! We will serve this over and over!!
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