Project Description

This vegan stew is great fall stew, chocked full of goodness and very tasty. Our family loves it served over basmati rice and sprinkled with chopped peanuts. Like a good chili, this dish tastes better the next day, so I recommend cooking this up over the weekend to enjoy later on a weeknight.

Ingredients:

• 1 medium sweet potato, diced and roasted
• 2 tbsp. olive oil
• 1 medium red onion, diced
• 2 medium carrots, sliced
• 1 1/2 tbsp. minced ginger
• 4 cloves of garlic, finely diced
• 1 tbsp. curry powder (David’s Bombay Curry)
• 1-2 tsp salt & 4 grinds of pepper
• 3/4 cup natural peanut butter
• 1/3 cup tomato paste
• 6 cups vegetable broth
• 2 tbsp. Frank’s Red Hot sauce
• 1 can chickpeas, rinsed, removing as many of the shells as possible
• 1 bunch collard greens, destemmed and sliced into 1/2 inch strips
• 1/2 cup salted peanuts, smashed into smaller pieces

Difficulty: Medium

Prep Time: 30 min

Cook Time: 45 min

Lead Time: N/A

Freezer Friendly: No

Leftover Alert: N/A

    1. Preheat oven to 350F. Peel and dice sweet potato into 1.5 cm cubes. Place on a parchment lined pan. Drizzle with olive oil and thoroughly mix to coat the pieces. Spread the pieces out to make a single layer in the baking pan. Bake for 30 minutes then set aside until ready to make the stew.
    2. While the sweet potato pieces are baking, prepare the rest of the ingredients. For the collard greens, lay each leaf out flat and cut out the centre stem. Next stack 1/2 the greens on the cutting board and pull together into a roll. Cut the roll  1-2 inch slices and then give one slice down the middle to cut each in half. Wash and spin the collard green pieces and set aside . Repeat with the other half.
    3. Next rinse the chickpeas, rolling them around with your hands to loosen up the shells. Remove as many shells as you can. This is a bit tedious but worth it, the shells are not a welcomed texture in the stew.
    4. Lastly cut up the onion, garlic and carrots and grate the ginger. Tip: Ginger can be easily peeled using a spoon! Simply scrape the skin of the ginger with the edge of the spoon.
    5. Add the olive oil to a large pot and heat on medium heat. Add the onion and carrots and sauté until tender. Add the garlic and ginger and sauté another minute.
    6. Next add the curry powder, salt and pepper and sauté for a minute to release the flavours of the curry powder.
    7. Add the peanut butter and tomato paste and mix well.  Follow this with the addition of the broth, Frank’s red hot sauce, chickpeas and the collard greens. If all the collard greens don’t fit, add half, let them cook for a couple of minutes to reduce, then add the rest.
    8. Bring to a light boil and simmer for 30 minutes, stirring occasionally.
    9. Let the stew sit for at least another 30 minutes before serving but I highly recommend letting it cool completely and refrigerating overnight to serve the next day.
    10. Serve over basmati rice and top with a mix of salted and unsalted peanut pieces (put peanut halves in a baggie, seal it and lightly hammer the baggie with a rolling pin).

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      This recipe takes a bit of time so to make it a weeknight meal option I recommend cooking it on the weekend to enjoy during the week. When you come home from work, slowly reheat the stew while you cook the basmati rice. In 30 minutes you should be able to pull it all together for a fantastic dinner the whole family will enjoy! It’s also a really good leftover meal for lunches.