32 of 100: Domoda (Gambian peanut stew, vegan)

A recipe today, because it was really good and I want to keep it around—and definitely make again. What else is this blog for? (I have adapted this recipe, and stolen the photo, from the website Rainbow Plant Life.)

Domoda

1 1/2 Tb coconut oil
1 large yellow onion, diced
6 garlic cloves, chopped
2 Tb freshly grated ginger
1–2 jalapeño peppers, diced (include the seeds for more heat)
2 Tb tomato paste
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp cloves
1 1/2 tsp kosher salt
Black pepper to taste
4 cups low sodium vegetable broth (or water)
1 small handful fresh thyme sprigs (or 1 tsp dried thyme; mix in with spice blend)
1 pound sweet potatoes, peeled and finely diced
1/2 cup creamy peanut butter (or chunky, if that's what you have)
1 15-oz can cannellini beans (or other white beans)
1 28-oz can crushed tomatoes
5 cups chopped kale
1 Tb freshly squeezed lemon (or lime) juice
1/2 cup cilantro leaves and tender stems, chopped

1. Heat oil in a Dutch oven over medium-high heat. Add onions with a pinch of salt and cook until onions are just starting to brown, about 5 minutes. Add the garlic, ginger, and jalapeños and cook for 2 minutes, stirring frequently.

2. Add the tomato paste and the spices: cumin, coriander, cinnamon, cloves, salt, and a generous amount of freshly ground black pepper (also the thyme, if using dried thyme). Stir for 2 minutes, to blend everything well. Can add a splash or two of water to prevent spices from drying out or burning.

3. Pour in the vegetable broth (or water) and stir, scraping up browned bits on pan bottom. Add the thyme sprigs (if using fresh), sweet potatoes, peanut butter, white beans, and crushed tomatoes and stir well to combine. Bring to a boil, then reduce heat to low/medium-low, maintaining a rapid simmer for 20 to 25 minutes, or until sweet potato is soft and tender, stirring occasionally. 

4. Add the chopped kale and simmer for 3 to 5 minutes, until wilted. 

5. Stir in the lemon or lime juice and the cilantro. Serve plain, or on your favorite grain (white or brown rice, millet, quinoa, or fonia).  

Note: For a thicker, creamier stew, after step 4 you can blend half the stew (an immersion blender works well), or just use a fork and smash the sweet potatoes in the pot. I kept my stew chunky (including chunky peanut butter), and it was delicious.