Yam and Kale Stew with Peanuts

I love using winter seasonal vegetables, and the peanut flavour is amazing in this stew. It hits all the bold flavour notes that we crave- salty, creamy, and savoury. It's packed full of vegetables including leafy greens. The yams are good source of complex carbohydrates. Your body takes longer to break down a complex carb into sugar -the primary energy source used by the body- so this keeps your blood sugar levels regulated, so you don't have an energy crash and cravings later.


Makes: 6-8 Servings     Prep Time: 15 minutes    Cook/Total Time:  1 hour


  • 1 TBSP olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves
  • 1 1/2 TBSP fresh ginger, minced
  • 2 large yams, diced about 1 in thick
  • 3 vine-ripe tomatoes, diced and seeded
  • 1 tsp cinnamon 
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 cup dry red lentils
  • 1/2 tsp dried chili flakes, to taste
  • 1/2 tsp salt
  • 1 tsp soy sauce
  • 3 cups vegetable broth
  • 2 cups light coconut milk
  • 1/4 cup creamy peanut butter
  • 3 cups kale, or other greens
  • 1/2 cup cooked quinoa 
  • 1 cup green beans
  • 1/4 cup green onion, to garnish
  • 1/4 roasted peanuts, to garnish


  1. Heat olive oil in a large pot on medium heat. Add onion, let cook until soft- about 3 minutes, stirring frequently.
  2. Add garlic and ginger, let cook for 1 minute.
  3. Stir in spices- cumin, cinnamon, turmeric, cayenne, salt and coat onion mixture evenly. Stirring for 1 minute.
  4. Add diced yams, lentils, and tomatoes.
  5. Add vegetable broth, soy sauce, and coconut milk.
  6. Simmer for 40-45 minutes.
  7. Add peanut butter.
  8. Remove half of the stew, blend, then add back to pot.
  9. Stir in Kale, green beans, and cooked quinoa. Let simmer until kale has wilted and green beans are cooked- about 5 minutes.
  10. Garnish with green onion and roasted salted peanuts.