Sweet Potato and Peanut Stew with Kale

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 1 1/2 tablespoons ginger, minced
• 2 pounds sweet potatoes (about two large), chopped into 1 inch chunks
• 1/2 cup red lentils, rinsed and drained
• 3 ripe tomatoes, peeled and chopped OR 14.5 oz can diced tomatoes)
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon, ground
• 2 teaspoons cumin, ground
• 1/2 teaspoon turmeric, ground
• cayenne pepper 
• 4 cups vegetable broth + extra as needed
• 1/4 cup creamy peanut butter
• 4 cups curly kale, chopped into small pieces
• pepper
• 1/4 cup green onion, tops only, chopped
• 1/4 cup roasted and salted peanuts, chopped

Heat olive oil in a large pot set on medium heat. Add the onion and saute until onion starts to become translucent (about 5 minutes). Add the garlic and ginger, and saute for another 3 minutes, until garlic is fragrant. Add the sweet potatoes, lentils, tomatoes, salt, cinnamon, cumin, turmeric, and a pinch or two of cayenne and stir to combine.

Add 4 cups vegetable broth. If there isn't enough broth to cover everything by at least 1 inch, add more broth as needed. Stir well and bring to a boil.  Reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender, adding more broth as needed if the stew gets too dry.

Add peanut butter and stir until evenly incorporated. Using an immersion blender, blend until about half pureed, with some texture remaining. It should be creamy, but still have visible chunks of sweet potato.

Stir in the kale and cook, stirring occasionally, until the kale is tender. Season with pepper, then taste and adjust the seasonings as necessary.

Serve, topped with green onion and crushed peanuts.

Serves 4.

VERDICT: This smells fantastic and is creamy and savory.  Keep.  From Food52's Vegan.