Vegan Gambian Peanut Stew (Domoda)

Langkah-langkah

1. Heat a large, deep sauté pan or Dutch oven over medium-high heat. Add the coconut oil, and once it's shimmering, add the onions with a pinch of salt. Cook until the onions are just starting to brown around the edges, 5 to 7 minutes. Add the garlic, ginger, and jalapeño peppers. Cook for 2 minutes, stirring frequently to prevent burning.

2. Add in the tomato paste, cumin, coriander, cinnamon, cloves, 1 1/2 teaspoons kosher salt, and a generous amount of freshly cracked black pepper. Stir frequently and vigorously for 2 minutes, incorporating the tomato paste and spices into the onions. Add a few splashes of water to prevent the spices from drying out or burning.

3. Pour in the vegetable broth, scraping up any browned bits on the bottom of the pan. Add the thyme sprigs, sweet potatoes, peanut butter, drained and rinsed white beans, and crushed tomatoes. Stir well to combine.

4. Bring the mixture to a boil, then reduce the heat to low or medium-low to maintain a rapid simmer for 20 to 25 minutes, or until the sweet potatoes are soft and tender, stirring occasionally.

5. Optional step: The stew should be quite thick by now, but if you want it to be even thicker and creamier, run an immersion blender through half of the stew (don’t blend it all - you want to retain some texture).

6. Add the chopped kale and simmer for 3 to 5 minutes, or until wilted. If desired, use a fork to smash the sweet potatoes to further thicken the stew.

7. Stir in the lemon or lime juice and cilantro. Season to taste, adding more salt as needed. Serve plain, or on top your favorite grain.