The stew is slightly spicy, sweet, acidic and nutty. It’s a satisfying main dish. The nutty flavor and creamy texture of the peanut butter is necessary so don’t skip it.
I adapted the recipe from Mark Hayman’s cookbook What The Hell Shall I cook? It’s not the type of cookbooks that I buy but he has many excellent recipes and vital information about nutrition.
- Olive oil
- 1 large onion – diced
- 2 in ginger – minced
- 3 celery stalks – diced – optional
- 3 scallions – chopped – optional
- 1 – 2 tablespoons curry paste – I used Thai red curry paste
- 4 small sweet potatoes* – peeled and sliced or diced
- 1 can – 28oz./ 800 gram diced tomatoes or 3 large ripe tomatoes
- 1½ cups water or vegetable stock
- 7-10 leaves kale – spinach, Swiss chard or collard green, chopped (remove the spine of the kale)
- 2 cups mushrooms – whole or sliced (if large, slice them)
- 1 – 2 tablespoon fish sauce – optional
- 3 tablespoons peanut butter
- Handful cilantro – chopped
- Warm about 3 tablespoons of olive oil in a medium-large pot. Add the onion and ginger and sauté for 2-3 minutes. Add the celery, scallions, sweet potatoes and curry paste, and stir. sauté for 3 minutes then add the tomatoes, water or stock and salt and bring into a boil. Lower the heat to simmer, cover the pot and cook for 20 minutes.
- Add the kale , mushrooms, fish sauce and peanut butter and stir gently. Cook for 10 more minutes. Remove from the heat, taste and correct seasoning and sprinkle the cilantro over. Serve as is or with basmati rice.