This spicy-as-you-like it stew binds a medley of vegetables in a broth made creamy with your favorite nut butter. It's got plenty of options: Feel free to use butternut or acorn squash instead of sweet potato, cauliflower instead of broccoli, cabbage or collards instead of kale.
Serve it over rice.
Make Ahead: The stew can be refrigerated for up to 1 week and frozen for up to 3 months.
Servings: 6 - 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 6-8 servings; makes about 9 cups
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped
- 2 medium sweet potatoes (about 1 3/4 pounds), peeled and cut into 1/2-inch dice
- One 15-to-16-ounce can no-salt-added diced tomatoes, with juices
- 2 teaspoons peeled and grated fresh ginger root, or more as needed
- 3 cups water, or more as needed
- 3 cups (about 8 ounces) small broccoli florets
- 1 or 2 small red Thai chile peppers seeded and finely chopped (may substitute other small peppers or 1/2 to 1 teaspoon crushed red pepper flakes)
- 1/2 cup smooth almond butter (may substitute peanut or cashew butter)
- 3 cups lightly packed lacinato kale leaves (about 8 ounces), thick stems discarded, thinly sliced
- 1/2 cup chopped cilantro leaves
- 1/2 teaspoon fine sea salt, or more as needed
- 1/2 teaspoon freshly ground black pepper, or more as needed
- 1/2 cup dry-roasted, unsalted peanuts, chopped, for garnish (optional)
- 3 scallions, trimmed and thinly sliced, for garnish (optional)
Directions
Pour the oil into a soup pot over medium heat. Stir in the onion and garlic; cook until the onion has lightly browned, 4 to 6 minutes.
Add the sweet potatoes, the tomatoes and their juices, the ginger (using more if you want the dish to be spicier) and the 3 cups of water. Let it slowly come to a boil, then reduce the heat so the water is barely bubbling; cover and cook until the sweet potatoes are nearly tender, 12 to 15 minutes.
Add the broccoli and chili pepper (or peppers, if you want the dish to be spicier). Stir in the almond butter a little at a time until it melts into the broth. Cover and cook until the broccoli loses a little firmness, a few minutes.
Stir in the kale and cook, uncovered, until it is wilted and all of the vegetables are just tender but not mushy, 5 minutes. Add a little more water if needed for a moist but not soupy consistency.
Stir in the cilantro, salt and pepper. Taste, and adjust the seasoning as needed. Serve in bowls over rice. If desired, garnish each serving with peanuts and/or scallions.
Recipe Source
Adapted from "Plant Power," by Nava Atlas (HarperOne, 2014).
Tested by Joe Yonan.
Email questions to the Food Section at food@washpost.com.
