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Yam and Peanut Stew with KaleThe complete recipe for Yam and Peanut Stew with Kale on Yahoo Shine.
  • 1 tablespoon Olive oil
  • 1 Yellow onion, diced
  • 2 Cloves garlic, crushed
  • 1 1/2 tablespoon Ginger, minced
  • 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
  • 1/2 cup Dry red lentils, rinsed and drained
  • 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
  • 1 teaspoon Cinnamon, ground
  • 2 teaspoons Cumin, ground
  • 1/2 teaspoon Turmeric, ground
  • dashes Cayenne pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • 4-5 cups Vegetable stock + extra as needed
  • 1/4 cup Creamy peanut butter
  • 4 cups Curly kale, chopped into small pieces
  • 1/4 cup Green onion, tops only, chopped
  • 1/4 cup Roasted and salted peanuts, chopped
servings:4
  1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
  5. Serve, topped with a tablespoon each of green onion and crushed peanuts.

Yam and Peanut Stew with Kale

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    star44.05
    17 ratings
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Ingredients

  • 1 tablespoon Olive oil
  • 1 Yellow onion, diced
  • 2 Cloves garlic, crushed
  • 1 1/2 tablespoon Ginger, minced
  • 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
  • 1/2 cup Dry red lentils, rinsed and drained
  • 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
  • 1 teaspoon Cinnamon, ground
  • 2 teaspoons Cumin, ground
  • 1/2 teaspoon Turmeric, ground
  • dashes Cayenne pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • 4-5 cups Vegetable stock + extra as needed
  • 1/4 cup Creamy peanut butter
  • 4 cups Curly kale, chopped into small pieces
  • 1/4 cup Green onion, tops only, chopped
  • 1/4 cup Roasted and salted peanuts, chopped

Directions

  1. 1Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. 2Add 4 cups vegetable stock and bring mixture to a boil. If there isn t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. 3Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. 4Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
  5. 5Serve, topped with a tablespoon each of green onion and crushed peanuts.

Browse Recipe

11 USER REVIEWS
  • Yam?????????

    star11

    I would be very surprised if the person writing this has ever even seen a yam.
    Sweet potatoes are NOT yams,and the reverse.
    Let's have a bit of accuracy, please!
  • Fabulous

    star55

    I made this last night and loved it, as did my husband and 9YO son. I'll make this again and again for a meatless dinner or great soup on a cold winter night. Just sauteing the onions, garlic and the spices was enough to win me over. And peanut butter? Yes, yes, yes!
  • Delish

    star55

    Come on, people! It's a chunky soup; of course if you're extremely low-brow it has the potential to be slightly unappetizing (the photo isn't the greatest), but look at the ingredients! I made it this afternoon and it is absolutely delicious! I had to use spinach as you can't find kale where I live, and it was still delectable!
  • Yams or Sweet Potatoes? They're different!

    star22

    I'm confused about the yams. Are they supposed to be white yams or yellow yams? (Yellow are sweet.) Also, midway through the recipe it substitutes sweet potatoes for yams... Am I supposed to use sweet potatoes?

    It sounds like it is delicious, but I'm not clear on how to make it properly since there is not clarity on the white yam vs. yellow yam or the yam vs. sweet potato issues.
  • What my father used to say

    star33

    Whenever he saw something like this he'd ask "Are you going to eat that, or did you?"

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