Kale Sweet Potato Stew With Cashew Coconut Cream Food

KALE & SWEET POTATO STEW WITH CASHEW COCONUT CREAM

Steps:

• No. 1 | In a large soup pot heat sweet potatoes, kale stems and stock to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
• No. 2 | While the sweet potatoes are cooking, in a small bowl mix together the cashew butter, coconut milk, lime zest and juice, garlic, ginger, curry powder, and bird's eye chili. Set aside.
• No. 3 | Once the sweet potatoes are fork tender, add the kale leaves. Top with the lid and allow the kale to steam for 3-4 minutes, until bright green. Stir in the cashew sauce and simmer until thickened, about 5 minutes.
• No. 4 | Serve in a bowl with a sprinkling of cashews and cilantro.

SWEET POTATO CASHEW STEW

Steps:

• Mince the garlic and dice the onion. Heat grapeseed oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add garlic and sauté until light brown, 1-2 minutes. Add onions and a pinch of salt. Stir and sweat the onions, 3-4 minutes.
• Peel and chop the carrots; chop the celery. Stir in the celery, carrots, and tomato paste. Let the tomato paste brown in the pan a few minutes. Stir in cumin and coriander, followed by thyme and chopped tomatoes. Reduce heat to low and cook 5 minutes; meanwhile, peel and dice the sweet potato. Stir in the sweet potato, and cook 5 more minutes.
• Purée chicken stock and cashews in a blender. Add to the vegetables and stir. Increase heat to medium-high and bring stew to a simmer. Cook uncovered until liquid is reduced by half, 35-40 minutes.
• When stew is reduced, core and dice the apples and stir them in. Ladle into bowls and serve hot.