With tomatoes, yams and Swiss chard.
Ingredients:
1 Onion, diced
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1/4 tsp. Turmeric
Dash Cayenne (or to taste)
1 Jalapeno, small dice
2" Ginger, minced
3 Garlic Cloves, minced
1/4 Cup Tomato Paste
14.5 Oz. Roasted Tomatoes
1/2 Cup Peanut Butter
2 Cups Vegetable Stock
1 Large Yam, Diced
1 Bu. Swiss Chard, Chopped
2 Tbsp. Lime Juice (or serve with lime wedges)
Salt, to taste
Garnish: Cilantro & Roasted Peanuts.
Serve with rice.
Method:
In a soup pot, saute onion in some oil. Once the onions start to soften, add spices. You can always add more cayenne later when you salt the dish to your taste (the spicy level will depend on if you used jalapeno seeds and how much cayenne you add, a de-seeded jalapeno and a small dash of cayenne will be very mild). Roast and stir in the spices for a minute or two. Next, add your garlic, jalapeno and ginger. Cook another minute while stirring. Then, do the same with your tomato paste. Now, add your roasted tomatoes, peanut butter and stock. Stir well to incorporate peanut butter. Add your yams and Swiss chard. Bring everything up to a boil and then reduce to a simmer. Cover with a lid and let simmer until your yams are just tender. Be careful not to overcook. Finish with lime juice and season to taste with salt and extra cayenne, if desired. Serve with rice and garnish with cilantro and peanuts. I hope you enjoy!
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