Description
A warming, plant-based stew brimming with tender sweet potatoes, crisp bell peppers, and kale in a smoky, spiced tomato broth that comforts with every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 2 medium sweet potatoes
- 1 red bell pepper
- 2 carrots
- 1 celery stalk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes
- 400 grams diced tomatoes
- 500 ml vegetable broth
- 100 grams kale
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and add chopped onion and minced garlic, cooking until softened.
- Add diced sweet potatoes, chopped red bell pepper, sliced carrots, and sliced celery, stirring for 5 minutes.
- Stir in ground cumin, smoked paprika, ground coriander, and chili flakes, cooking until fragrant.
- Pour in diced tomatoes and vegetable broth, bring to a boil, then reduce heat to simmer.
- Simmer the stew for about 20 minutes or until the sweet potatoes and carrots are tender.
- Add chopped kale and cook for an additional 5 minutes until the greens are wilted.
- Season with salt and black pepper to taste before serving.
Notes
- For a spicier stew, add extra chili flakes.
- Leftovers taste even better the next day after flavors meld.
- Substitute spinach or Swiss chard if kale is unavailable.
- Freeze portions for a quick meal later.