Peanut Stew with Sweet Potato, Cauliflower and Chickpeas

Step 1

Slow cooker instructions: Add all ingredients except the kale and lime juice to a slow cooker. Mix well, and set to high for 6 hours, until cooked, stirring intermittently if possible. Half an hour before you have finished cooking the stew, add in the kale and lime juice.

Step 2

Stove top instructions: In a pot over medium heat, add 1 to 2 tablespoons of oil. Add the onion, garlic, bell pepper, cauliflower and sweet potato. Saute until slightly softened, approximately 8 minutes.

Step 3

Add the spices, including the turmeric, paprika, curry powder and soy sauce to the pot. Stir and saute until fragrant, approximately 3 minutes.

Step 4

Add the chickpeas, diced tomatoes, peanut butter and vegetable broth. Stir until mixed well. Bring to a boil, then simmer covered over low heat for 25 to 30 minutes. Before serving, stir in the kale and add lime juice, if desired.

Step 5

Enjoy on its own or with rice as desired.