African Peanut Stew

 Source: https://veggiesociety.com/plant-based-peanut-stew-recipe-with-soy-curls

Ingredients

• 1 carrot sliced into rounds
• 1 yellow onion diced
• 3 cloves garlic minced
• 1.5 inch ginger root grated or 2 tsp ground ginger
• 2.5 tsp ground coriander
• 1.5 tsp turmeric
• 1 tsp chili powder or to taste
• 2 tbsp nutritional yeast
• 3/4 cup textured vegetable protein
• 30 oz. coconut milk full fat
• 15 oz can tomatoes lightly crushed
• 3/4 cup peanut butter
• 4 cups veggie stock
• 1 large sweet potato, diced
• 3-4 cups spinach or kale
• 1-2 juicy limes + a few wedges for serving
• 1 cup fresh cilantro roughly chopped
• 1/2 cup salted peanuts for garnish
• sea salt & black pepper to taste
• arrowroot powder to thicken (optional)

Instructions

• Soak the TVP in hot water for 20 minutes or so while you start the stew.
• In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent. 
• Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.
• Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk, TVP and veggie stock.
• Whisk in the peanut butter until combined and bring the stew to a simmer. 
• Cover with a lid and cook for 30 minutes. Taste and season with sea salt.
• Add the diced potatoes and chopped greens and simmer an additional 10 to 15 minutes until the potatoes have softened.
• Squeeze in a large juicy lime and serve garnished with fresh cilantro & salty peanuts, to taste and extra lime wedges. 

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