Thai Peanut Kale Veggie Stew (Printable Version)

Peanut butter, kale, and vegetables create a vibrant Thai-inspired stew bursting with flavor and heartiness.

# What You'll Need:

→ Fresh Produce

01 - 1 tablespoon coconut oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 medium carrots, sliced
06 - 1 red bell pepper, diced
07 - 1 medium sweet potato, peeled and cubed
08 - 1 bunch kale, stems removed and leaves chopped (about 4 cups)

→ Liquids and Condiments

09 - 4 cups low-sodium vegetable broth
10 - 1 (14 ounce) can coconut milk
11 - 1 (14 ounce) can diced tomatoes
12 - 1/3 cup natural peanut butter
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon maple syrup

→ Spices and Seasonings

15 - 1 teaspoon ground cumin
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon chili flakes (optional)
18 - Salt and black pepper, to taste

→ Garnish (optional)

19 - Fresh cilantro, chopped
20 - Roasted peanuts, chopped
21 - Lime wedges

# Directions:

01 - Heat coconut oil in a large soup pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger. Cook for 1 minute until aromatic.
03 - Add sliced carrots, diced bell pepper, and cubed sweet potato. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, ground coriander, and chili flakes over the vegetables. Stir to evenly coat.
05 - Pour in vegetable broth, coconut milk, diced tomatoes, soy sauce or tamari, and maple syrup. Mix well to combine.
06 - Bring mixture to a gentle boil. Reduce heat and maintain simmer, uncovered, for 15 minutes or until sweet potatoes are fork-tender.
07 - Whisk natural peanut butter into the stew until smooth and fully blended.
08 - Stir in chopped kale. Simmer for an additional 5 to 7 minutes until leaves are wilted and tender.
09 - Taste and add salt and black pepper as needed for seasoning.
10 - Ladle stew into bowls and garnish with fresh cilantro, roasted peanuts, and lime wedges as desired. Serve hot.

# Additional Tips::

01 -
  • Easy to make in one pot for less cleanup
  • Packed with nutritious veggies and plant-based protein
02 -
  • For gluten-free stew use tamari instead of soy sauce
  • This recipe contains peanuts and soy always check ingredient labels
03 -
  • For extra protein stir in cooked chickpeas or tofu during the last 5 minutes of simmering
  • Serve over steamed jasmine rice or warm naan for a heartier meal

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