West-African-inspired creamy peanut stew with kale over rice

$2.08/serving$2.16at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• sweet potato2 ea
• peanut butter1/3 cup
• jasmine rice1 cup
• kalehalf a bunch
• yellow onion1 ea
• garlic3 cloves
• gingera thumb
• on the vine tomato3 ea
• vegetable stock3 cups
• ground cayenne1/4 tsp
• peanuts3 tbsp, crushed

Method

1Rice on

• •Rinse the jasmine rice under cold water until the water runs clear.
• •Add the jasmine rice to a pot with 1¼ cups salted water and bring to a boil.
• •Cover, reduce to the lowest heat, and cook 12 minutes until the water is absorbed.
• •Let it rest with the lid on for 5 minutes, then fluff with a fork.

2Build the base

• •Meanwhile, dice the onion.
• •Heat 1 tbsp oil in a soup pot over medium heat.
• •Cook the onion 4 minutes until softened.
• •Add the minced garlic, grated ginger and cayenne and cook 1 minute until fragrant.
• •Chop the tomatoes, add them, and cook 3 minutes until saucy.

3Simmer the stew

• •Peel the sweet potatoes and cut them into 1 inch chunks.
• •Add them with the vegetable stock and bring to a simmer.
• •Cook 15 minutes until the sweet potato is tender.
• •Whisk the peanut butter with a ladle of the hot broth until smooth, then stir it back in.

4Finish

• •Strip the kale leaves off their stems and tear them into pieces.
• •Stir the kale in and simmer 3 minutes until wilted but still green.
• •Season to taste with salt.

5Plate

• •Spoon the rice into two bowls and ladle the stew over top.
• •Garnish with the crushed peanuts.