African Sweet Potato Stew (vegan)

Serves 4-6

1 tablespoon olive oil

1 large onion, chopped

3 to 4 cloves garlic, minced

1 medium sweet potatoes, chopped 1"
1 cup frozen corn (thawed)

1 can (28 ounce) diced tomatoes, undrained

1 1/2 cups tomato juice

3/4 cup apple juice

1 to 2 teaspoons grated fresh ginger root

1/4 teaspoon red pepper flakes

2 cups kale, chopped

1/3 cup natural peanut butter
1/2 cup peanuts, chopped as garnish

Heat oil in a dutch oven, over medium-high heat.

Add onion; Cook, stirring, until tender, add garlic sauté until soft.

Add in sweet potatoes, tomatoes, tomato juice, apple juice, ginger, and red pepper flakes. bring to a rolling boil, reduce heat to medium-low; Cover.

Simmer about 15 minutes. add kale cover cook another 10 min. Add corn and simmer uncovered for about 5 minutes.

Stir in peanut butter until well blended and hot, about 1 minute.

Serve stew with warm chapatis or biscuits.