Peanut Stew with Sweet Potatoes and Spinach

1 T. Olive oil

1/2 medium onion, diced

1 clove garlic, minced

1/2 T. ginger, minced

1/2 t. ground cloves

1/4 t. salt

1/4 t. cayenne pepper

1/2 t. cumin

1 carrot, diced

1 medium sweet potato, cut into 1/2” cubes

2 1/2 cups vegetable broth

1 T. honey

2 T. peanut butter

2 cups spinach, roughly chopped

Brown rice to serve, optional

Peanuts, lightly toasted

1. Heat the oil over medium heat in a pot. Add onions and saute for 3-4 minutes, or until onions are fragrant. Stir in garlic and ginger, continuing to cook for 2 more minutes.

2. Stir in cloves, salt, cayenne, and cumin. Cook for 1-2 minutes until spices are fragrant.

3. Add sweet potatoes, carrots, vegetable broth, and honey. Bring mixture to a boil, reduce to low heat. Stir in peanut butter and let simmer for 15-20 minutes.

4. Once the sweet potatoes are soft, stir in spinach and continue to cook until spinach has wilted. Serve over brown rice and top with toasted peanuts.

Serves 2-3

Recipe from www.naturallyella.com