1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/4 teaspoon ground coriander
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans kidney beans, drained and rinsed
1 pound green beans, cut in 1 inch pieces
1 ½ cups vegetable broth
¼ cup natural peanut butter
cilantro

Instructions
Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot. Cook, stirring occasionally for 5 minutes. Add cumin, salt, cinnamon, red pepper and coriander. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, kidney beans, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.
Garnish with freshly chopped cilantro.

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