March 04, 2019
I know I say this all of the time, but this one is seriously a family favourite. Even my carnivore husband licks his bowl with this one. Its so easy and so delicious and only takes one pot. Thats an easy cleanup for a winning dish that even provides a fair bit of leftovers! Check out this winning little concoction and tell us what you think!
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Author: Making Thyme For Health
Serves 6 | Prep time: 15 minutes | Cook time: 45 minutes
1 tbsp olive oil
1 finely chopped onion
1 jalapeño finely chopped
4 cloves of minced garlic
2-inch knob of fresh ginger, minced (about 2 tablespoons)
2 tsp cumin
1/4 tsp cayenne
3 tbsp tomato paste
1 large sweet potato, peeled and chopped into bite size pieces
1/2 cup of unsweetened peanut butter
4 cups of vegetable broth
1 cup of water
* I add in one can of drained chickpeas for an extra hit of protein
Cooked brown rice, roasted peanuts and fresh lime juice for serving
1) Using a large pot on medium heat, warm olive oil and add the onions and cook for 3 minutes. Add the garlic, jalapeño, ginger, cumin, cayenne then stir and cook for 2 minutes.
2) Add in the tomato paste and stir. Add in the sweet potato, peanut butter, broth and water. Stir then bring to a boil. Reduce heat to medium-low, cook and cover for 15 minutes. Add in the chickpeas then cook for another 15 minutes or until the sweet potato is tender.
3) Mash the sweet potato with a fork to help thicken the broth a bit then boil for 5 minutes uncovered. Serve with your sides and enjoy!
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