# What You 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 can coconut milk (14 ounces)
11 - 1 can diced tomatoes (14 ounces)
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
18 - Salt and 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 cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and grated ginger to the pot, stirring for 1 minute until aromatic.
03 - Incorporate sliced carrots, diced red bell pepper, and cubed sweet potato. Cook, stirring occasionally, for 3 to 4 minutes.
04 - Sprinkle ground cumin, ground coriander, and chili flakes over vegetables. Mix to evenly coat with spices.
05 - Pour in vegetable broth, coconut milk, diced tomatoes, soy sauce or tamari, and maple syrup. Stir thoroughly.
06 - Bring the mixture to a gentle boil, then lower heat and simmer uncovered for 15 minutes, or until sweet potato is soft.
07 - Add peanut butter to the stew, whisking until completely smooth and incorporated.
08 - Fold in chopped kale and cook 5 to 7 minutes, stirring occasionally, until wilted and tender.
09 - Taste stew and adjust salt and pepper to desired flavor.
10 - Ladle stew into bowls and top with chopped cilantro, roasted peanuts, and lime wedges as desired. Serve hot.
