This is a mashup of a classic African sweet potato and peanut stew and a Thai curry. I'm taking the best of both worlds - the sweet potatoes, hearty greens and peanut flavors of the African stew, plus the coconut milk and spice of the Thai curry.

The dish is vegetarian, and even better, it's a nutritional powerhouse. It's full of superfoods like kale and sweet potatoes, and immensely satisfying with big, bold flavor and a rich, creamy sauce.

The stew is a meal on its own, but you could add some brown rice or quinoa to round it out and soak up the delicious sauce.

Kale, Peanut and Sweet Potato Curry

Yield: Serves 4

Prep Time: 20 min Cook Time: 35 min Total Time: 1 hour

Ingredients

Toasted peanuts, ground coriander and tomatoes give the curry complex, addicting flavors

1 tsp coconut oil or other cooking oil

1 medium onion, chopped

2 cloves garlic, minced

2" chunk of ginger, peeled and minced

1 tsp ground coriander

2 medium sweet potatoes or yams, chopped into 3/4" chunks

3 cups / 700 mL vegetable stock or water

2 carrots, chopped into 3/4" chunks

3 small zucchini, chopped into 3/4" chunks

14 oz / 415 mL can coconut milk, stirred (I used Low-Fat and it turned out fine)

3 Tbs creamy peanut butter

2 tsp Thai red curry paste

1 medium head kale, stemmed and chopped (about 4-5 cups loosely packed)

1 cup / 225 g small cherry tomatoes, halved if large

handful of peanuts, toasted and chopped finely (optional)

salt and pepper

Heat coconut oil in large saucepan over medium heat. Saute onions for about 5 minutes, until translucent. Add in ginger, garlic, carrot and sweet potato. Saute another 5 minutes.

Add vegetable stock and bring to a low boil. Reduce heat to low and simmer 10 minutes.

Add zucchini and simmer another 5-10 minutes, until sweet potato is tender.

Stir in coconut milk, peanut butter and curry paste. Season with salt and pepper. Once peanut butter is melted into the sauce, stir in tomatoes and kale and cook til wilted, about 2 minutes.

Serve the curry topped with peanuts. Add some brown rice or quinoa if you want a little more heft to the meal.

A note on peanut butter: I would love to say I used some kind of freshly ground, all natural, raw, saltless, joyless peanut butter here... But no. I did not. I used creamy Skippy, albeit Reduced Fat version. And it was glorious. BUT. If you are into healthier peanut butters, you may want to add a teaspoon of agave or some other sweetener. Cuz there's a reason that Skippy tastes so good!