Cook Time: 30-40 minutes Yield: 6-8 servings
Ingredients:
1/2 cup vegetable broth
1 onion, chopped
2 teaspoons minced fresh ginger 4 cloves of garlic minced
2 teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 giant sweet potato or 2 medium ones, cubed into 1″ pieces
1 very large carrot or 2 small ones, sliced
2 10 oz. Cans of Rotel or 1 large can of original Rotel. If you don’t like it spicy, then use mild Rotel 2 cups of Garbanzo Beans
1 cup kale, chopped into bite-sized pieces 1 ½ cups vegetable broth
¼ cup natural peanut butter (I used the low-fat powdered Peanut butter reconstituted)
¼ cup chopped cilantro
Directions:
Place the water, onion, ginger, and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, cinnamon, and coriander. Cook and stir for 1 minute.
Add sweet potatoes or yams, carrots, tomatoes, garbanzo beans, kale, vegetable broth, and peanut butter. Bring to a boil, reduce the heat, and simmer for 30 minutes until sweet potatoes or yams are tender. Stir in cilantro and rest for 2 minutes.
Instant Pot Directions: Sauté the onions, ginger, and garlic in 2 TBSP of broth. Then add the spices and stir for 1 minute. Add the remaining ingredients and cook on manual for 5 minutes, release after 10 minutes.
Notes:
I love serving this over brown rice and pairing it with a salad. By using the Powdered Peanut butter called “PB2,” you can dramatically reduce this recipe to a low-fat, heart-healthy meal.
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