Made This Recipe? Add Your Photo
Cook1 hr 15 mins
I first had this stew at a restaurant in Rochester, NY, and when I moved away, spent years recreating it! Delicious with a lovely hearty bread, or with rice cooked in the stew (about 3/4 cup brown rice added with the sweet potatoes and carrots).
- 2 tablespoons canola oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 -2 tablespoon finely minced fresh ginger
- 1 jalapeno, seeded and finely minced
- 1 tablespoon curry powder
- 2 (14 ounce) cans diced tomatoes with juice
- 8 cups low sodium vegetable broth
- 1⁄2 cup natural-style peanut butter
- 1 tablespoon tamari soy sauce (to taste)
- 1 lb sweet potato, peeled and cut into 1-inch chunks
- 2 carrots, cut into 1/2-inch dice
- 3 cups cooked chickpeas
- 6 ounces fresh okra, sliced thinly
- 1 cup frozen green beans
- 3 cups kale, finely chopped
- 1 lime, juice of
- 1⁄4 cup chopped fresh cilantro
- lime wedge (to garnish)
- 1⁄4 cup chopped salted peanuts (to garnish)
- Heat the oil in a large, heavy stockpot. Add the onion, garlic, jalapeno, and ginger, and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the pan. Whisk in the broth and peanut butter, season with pepper and tamari to taste, and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.
- Add the sweet potatoes, carrots, and chickpeas, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Add the kale and juice of 1 lime, and cook for 10 more minutes.
- Transfer to deep bowls and serve hot. Garnish with the cilantro, lime wedges, and chopped peanuts at the table.