215 ozcans fire-roasted tomatoes with hatched green chilies
4cupsvegetable stock
1teaspoonsea salt
½cupcreamy peanut butter
2tablespoonlime juice
2cupsshredded kale
½cupchopped cilantro for topping
½cupchopped peanuts for topping
Instructions
Heat olive oil over medium heat in a 4-quart pot or Dutch oven. Add sweet potatoes, celery, and onion. Cover and cook for 10 minutes. Add garlic, ginger and coriander and continue to cook covered for 5 minutes longer.
Stir in tomatoes, vegetable stock and sea salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer uncovered for 20 minutes or until potatoes are tender. Stir in peanut butter, lime juice and kale and cook for 5 minutes longer to wilt kale.
Divide stew between 4 MPOF black containers. Top with cilantro and chopped peanuts.