– 2 small (about 3 cups when peeled and chopped)
– 1 large
– 2 stalks
– 2 cloves
– 3 Tablespoons, canola, vegetable, avocado or olive oil
- 1 lb ground chicken or turkey, 93% lean
- 1 Tablespoon curry powder
- ½ teaspoon red pepper flakes
– 4 cups (low-sodium chicken broth, vegetable broth or water)
- ½ cup peanut, almond or sunflower seed butter (smooth or chunky)
- 1 (15-oz) can, no-salt-added diced tomatoes (do not drain)
– ½ teaspoon
– 4-6 cups chopped, kale, Swiss chard, spinach etc.
– 1 Tablespoon lemon juice
– ¼ cup chopped peanuts, almonds, walnuts, pumpkin seeds or sunflower seeds (for garnish)
– ¼ cup chopped (fresh) or 2 Tablespoons dry cilantro, basil, parsley or oregano
Wash and peel the sweet potatoes and dice into 1 inch cubes. Set aside.
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.
While the turkey cooks, finely dice the onions, celery, and garlic. Add to the turkey and sauté until soft, about 3 minutes.
Stir in curry powder and pepper flakes and cook for 1 minute.
Add the broth, peanut butter, sweet potatoes and diced tomatoes. Simmer for 15-20 minutes until sweet potatoes are soft.
While the soup simmers, add the chopped greens to a large bowl. Drizzle with lemon juice and oil. Toss to coat.
To serve, place a cup of greens in each bowl, top with stew, and garnish with chopped peanuts and fresh cilantro.
Peanuts (also called “ground nut”) are common throughout Africa and are often served with rice. Peanut butter lends a creaminess to this soup and the warm spices add rich flavor to this hearty, healthy stew. The lemony greens add a healthy, colorful kick!