This recipe from Clean Eating features a truly tantalizing combination of flavors, including warming curry powder, bright ginger and nutty peanuts. Finely chopped jalapeños give this stew a nice, mild background heat, but if you’re chile-averse, you can cut down or omit them.
Preparation time: 10
Cooking time: 30 min
- 2| cups brown basmati rice (certified gluten-free if necessary)1| tablespoon high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)2| yellow onions cut into 0.5|-inch dice6| cloves garlic 2|3| jalapeño chile peppers seeded and finely chopped2| tablespoons curry powder1| tablespoon minced fresh ginger4| cups low-sodium vegetable broth2| cups boxed or jarred chopped tomatoes with juices0.33333333333| cup smooth or chunky all-natural unsalted peanut butter1.75| pounds sweet potatoes cut into 1-inch dice4| cups shredded green or red Swiss chardto taste Sea salt0.33333333333| cup coarsely chopped fresh cilantro
- Cook rice according to package directions; cover and set aside.Meanwhile, in a 5- to 6-qt saucepan or stockpot, heat oil on medium. Add onions and sauté, stirring occasionally, until tender, 5 to 7 minutes. Add garlic, jalapeños, curry powder and ginger and sauté for 1 more minute.Stir in broth, tomatoes and peanut butter. Add potatoes and chard and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes. Season with salt.Divide rice among serving bowls. Top with stew and cilantro