Makes 6 servings 

Inspired by a traditional African flavor combo, this delightful dish is easy and quick to make. Leave out the spicy stuff if it’s not your thing there’s still plenty of flavor going on! Also, you can sub almonds for peanuts if you want.


2 Tbsp olive oil
Half an onion, diced
1 jalapeño, minced, or a small pinch
of crushed chili flakes
2 cloves garlic, minced
3 large sweet potatoes, peeled and
cubed                                                                          1 14-oz can fire-roasted tomatoes
1 14-oz can coconut milk
2 cups water
1 tsp salt
1 tsp curry
1 tsp turmeric
½ cup chopped toasted peanuts (or
¼ cup peanut butter (or almond butter)
1-2 cups kale, stems removed,
chopped (or spinach)


Heat olive oil in large soup pot over medium heat. Add onion, garlic and jalapeño (or chili flakes). Sauté until soft. Add sweet potatoes and brown them a
little bit.
Add tomatoes, coconut milk, water, spices, and nuts. Simmer until sweet potatoes are fork-tender. Add nut butter and kale (or spinach).
Simmer until everything is thick and
creamy. Top with cilantro and a few more

Try this recipe in your Instant Pot! 

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