Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
42
High
Nutrition per serving
Calories701.6 kcal (35%)
Total Fat24.9 g (36%)
Carbs92.9 g (36%)
Sugars17.7 g (20%)
Protein31.4 g (63%)
Sodium998.5 mg (50%)
Fiber21.5 g (77%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
1onion
medium, very finely minced
3 clovesgarlic
finely minced
1 Tbspginger
fresh minced
½ tspcrushed red chili pepper
1 tspcinnamon
or cumin
400gcan crushed tomatoes
or diced
½ cuppeanut butter
or almond or sunflower butter
1 tspdried coriander
optional
2 cupsvegetable broth
or water
1sweet potato
medium, peeled and diced
1 cankidney beans
or black, drained and rinsed
1 ½ cupsfrozen peas
or frozen/canned corn
2 cupsleafy greens
hearty, spinach, arugula, kale, collard
salt
pepper
lemon
preserved lemon, or honey
Instructions
Step 1
1 If you're using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
Step 2
2 Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
Step 3
3 Add the garlic, ginger, chili and spices and cook for about 5 minutes to soften.
Step 4
4 Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
Step 5
5 Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
Step 6
6 Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
Step 7
7 Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference.
Notes
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