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Ingredients
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1 tablespoon vegetable oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 (1/2 inch) piece fresh ginger, minced
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½ teaspoon ground cumin, or more to taste
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½ teaspoon ground turmeric
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¼ teaspoon smoked paprika
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¼ teaspoon red pepper flakes
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5 medium sweet potatoes, peeled and diced
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1 (14.5 ounce) can petite diced tomatoes
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1 medium jalapeno pepper, seeded and minced
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2 cups vegetable broth, or as needed
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1 (14 ounce) can coconut milk
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½ cup peanut butter, or more to taste
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1 (10 ounce) package fresh spinach
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1 teaspoon lime juice, or more to taste
Directions
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Heat oil in a stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add cumin, turmeric, paprika, and pepper flakes, then sweet potatoes, diced tomatoes, and jalapeno. Add enough broth to cover potatoes.
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Cook until potatoes are tender, 15 to 30 minutes depending on how small you cut the potatoes. Add coconut milk and peanut butter; stir. Add spinach to the top; cover and steam until tender, 2 to 3 minutes.
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Squeeze some lime juice over the pot or the individual bowls.
Nutrition Facts (per serving)
365 | Calories |
21g | Fat |
40g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 365 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 11g | 57% |
Sodium 382mg | 17% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 8g | 27% |
Total Sugars 10g | |
Protein 9g | 19% |
Vitamin C 20mg | 22% |
Calcium 123mg | 9% |
Iron 5mg | 29% |
Potassium 990mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.