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.

Yields: 10

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 dice
  • 6| cloves garlic 2|
  • 3| jalapeño chile peppers seeded and finely chopped
  • 2| tablespoons curry powder
  • 1| tablespoon minced fresh ginger
  • 4| cups low-sodium vegetable broth
  • 2| cups boxed or jarred chopped tomatoes with juices
  • 0.33333333333| cup smooth or chunky all-natural unsalted peanut butter
  • 1.75| pounds sweet potatoes cut into 1-inch dice
  • 4| cups shredded green or red Swiss chard
  • to taste Sea salt
  • 0.33333333333| 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

Tags: HealthyStewVegetarian