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Curried Sweet Potato and Peanut Stew

Vegan • Gluten free • 40 mins to make • Serves 4

Produce

1/2 (15.5 oz/439 g) can chickpeas, rinsed and drained 1/2
1/2 (16 oz/455 g) can dark kidney beans, rinsed and drained 1/2, dark
1 1 can (14.5 oz/411 g) diced tomatoes
250 ml 1 cup diced onion
1 4 cup chopped fresh cilantro leaves 60 ml, fresh
3 Sweet potatoes (1 lb/500 g), medium

Canned Goods

1 1 can (14 oz/400 g) vegetable broth

Condiments

45 ml 3 tbsp reduced-fat peanut butter, reduced-fat

Baking & Spices

7 ml 1 1/2 tsp granulated sugar
1 2 tsp curry powder or ground cinnamon 2 ml
1 4 tsp black pepper 1 ml
1 8 tsp cayenne pepper .5 ml

Oils & Vinegars

15 ml 1 tbsp canola oil

Nuts & Seeds

7 ml 1 1/2 tsp ground cumin, ground
JoyofKosher.Com (Joy of Kosher with Jamie Geller)

Curried Sweet Potato and Peanut Stew

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