This stew has it all! It’s rich and hearty with just a bit of heat, just the way we like it. This stew makes a BIG batch, but it freezes great for fast and easy homemade meals during the week all season long.
2 tablespoons olive oil
1 small red onion, diced
1 jalapeno, minced
3 cloves garlic, minced
1 large sweet potato, cubed
1 medium-sized butternut squash , peeled, seeds removed, diced
1 (14-ounce) can fire roasted tomatoes
1 (14-ounce) can light coconut milk
1 1/2 cups vegetable broth
1 tablespoon tomato paste
1 1/2 teaspoons coarse kosher salt
2 teaspoons Madras curry powder
1/2 cup chopped roasted salted peanuts, plus more for garnish
1/4 cup creamy peanut butter
2 cups shredded collards, stems removed
1 tablespoon apple cider vinegar
to serve: minced cilantro, lime wedges, and chopped peanuts
Heat the olive oil in the DUROTHERM® Hold and Serve, without the heat retaining hot plate, over medium heat. Once heated through add the onion, jalapeño, and garlic. Sauté until fragrant and the vegetables are slightly softened, about 3 minutes.
Add the sweet potatoes and the butternut squash to the pan, stirring to combine. Cook for 2-3 minutes.
Add the canned tomatoes, coconut milk, vegetable broth, tomato paste, salt, curry powder and peanuts. Simmer for 8-10 minutes until the sweet potatoes and squash are just fork tender. Remove from the heat.
Stir in the creamy peanut butter until melted and then add in the collards and the apple cider vinegar, stirring to coat. Place the DUROTHERM® Hold and Serve on its heat retaining base with the lid on. The soup will continue to cook slowly, softening the sweet potatoes and squash, and keeping the soup warm for up to 2 hours.
When ready to serve ladle soup into bowls and top with minced cilantro, lime wedges, and chopped peanuts.
If you are making this soup in something other than a DUROTHERM® Hold and Serve you will want to cook the soup for up to 12-15 minutes until the sweet potatoes and squash are fork tender. Then add in the peanut butter and collards, stirring to coat. Cook for 2-3 minutes more until the collards are wilted. Stir in the apple cider vinegar and serve immediately with minced cilantro, lime wedges, and chopped peanuts.