Sweet potatoes – 2 small (about 3 cups when peeled and chopped) Onion – 1 large Celery – 2 stalks Garlic – 2 cloves Canola oil – 3 tablespoons (can substitute vegetable, avocado or olive oil) Ground chicken or turkey, 93% lean – 1 pound Curry powder – 1 tablespoon Red pepper flakes – ½ teaspoon Broth – 4 cups (Low-sodium chicken broth, vegetable broth or water) Peanut butter – ½ cup (smooth or chunky) No-salt-added diced tomatoes (do not drain) – 1 (15-ounce) can Salt – ½ teaspoon Chopped greens – 4-6 cups (kale, Swiss chard, spinach etc.) Lemon juice – 1 tablespoon Chopped peanuts – ¼ cup (for garnish) Fresh cilantro – ¼ cup chopped (for garnish)


Step 1
Wash and peel the sweet potatoes and dice into 1 inch cubes. Set aside.
Step 2
Heat 2 tablespoons of oil in a large stock pot, over medium-high heat. Add ground turkey and cook until brown and cooked through, about 5 minutes.
Step 3
While the turkey cooks, finely dice the onions, celery, and garlic. Add to the turkey and sauté until soft, about 3 minutes.
Step 4
Stir in curry powder and pepper flakes and cook for 1 minute.
Step 5
Add the broth, peanut butter, sweet potatoes and diced tomatoes. Simmer for 15-20 minutes until sweet potatoes are soft.
Step 6
While the soup simmers, add the chopped greens to a large bowl. Drizzle with lemon juice and oil. Toss to coat.
Step 7
To serve, place a cup of greens in each bowl, top with stew, and garnish with chopped peanuts and fresh cilantro.


Nutrition Information

Dietary Restrictions