West African Stew

Many recipes use peanuts, but we avoid them in case a guest has an allergy. This is a hearty and spicy vegetable (vegan) stew to serve over rice. We make a big batch and freeze quarts for later.
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Ingredients
  

  • 2 tbsp Olive Oil
  • 2 garlic cloves, chopped
  • 1  sweet potato, peeled and cut into ½ inch cubes
  • 1 small butternut squash, deseeded and cut into ½ inch cubes
  • 3 cups of fresh corn kernels
  • 4 chopped scallions, chopped
  • 2 carrots, sliced thin
  • 2 stalks celery, diced
  • 1 jalapeño pepper, seeds removed and diced fine
  • 1-15 ounce can - diced tomatoes and liquid
  • 1-15 ounce can - Crowder Peas, rinsed and drained
  • 1-15 ounce can - black beans, rinsed and drained
  • 1-15 ounce can - white beans (cannelloni, navy, etc,), rinsed and drained
  • 2 tbsp fresh ginger, chopped
  • ½ tsp Ground Coriander
  • ¼ tsp Turmeric
  • 1 tsp  ground Cumin
  • ½ tsp curry powder
  • ½ tsp cayenne
  • ½ tsp thyme
  • 1 tsp salt (or to taste)
  • 2 qts.  vegetable stock (best if homemade)
  • 3 cups fresh Lacinado kale, chopped (traditionally this was cabbage)

Instructions
 

  • Sauté the raw vegetables (except kale) in olive oil for 5-6 minutes. 
  • Add tomatoes, peas, beans, herbs and spices and vegetable stock. 
  • Simmer 1-2 hours until vegetables are tender and stock reduces.
  •  Add chopped kale and simmer for 15-20 minutes.
  • Adjust seasoning. Serve over brown rice.