Makes 8+ cups
Author Molly Patrick of Clean Food Dirty Girl [cleanfooddirtygirl.com] with a couple of additions/changes by Dr. John

Ingredients

• 1 teaspoon cumin powder
• 2 tsp of low sodium soy sauce (or 1 tsp salt)
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper (about 10 turns)
• 1/8 teaspoon cayenne powder (omit if you don’t like heat)
• 1/8 teaspoon clove powder
• 2 medium sweet potatoes, cut into 1/2-inch chunks (about 3 cups / 415 gm)
• 1 cup diced yellow or white onion (130 g)
• 1/2 cup diced red bell pepper (70 g)
• 4 garlic cloves, minced (or 2 tsp minced garlic from water packed jar)
• 2 teaspoons peeled and minced ginger root (or 1 tsp ground ginger)
• 1 28 oz / 794 g can, carton or jar crushed or diced tomatoes
• 1/2 cup peanut butter (125 g / (no sugar or added salt if possible)
• 2 1/2 cups water (590 ml)
• 3 cups chopped kale (100 g)

Instructions

1. In a small dish, mix together the cumin, salt (or soy sauce), cinnamon, turmeric, chili powder, black pepper, cayenne and clove powder. Set aside for now.  
2. Prep and measure out the rest of the ingredients and then heat a large pot over medium heat for 2 minutes. Add the sweet potato, onion, bell pepper, garlic and ginger. Cook for about 3 minutes, stirring occasionally and adding a splash of water and stir if vegies are looking dry or sticking to pan.
3. Add the spices you set aside earlier, and cook for 1 minute, stirring often. 
4. Add the tomatoes and peanut butter. Stir until all the peanut butter and spices are all mixed in well. 
5. Add the water, stir, and bring to a boil. Lower the heat and simmer for 20 minutes, with the pot lid vented. Stir every 5 minutes to prevent sticking and for even cooking. 
6. Take off the pot lid, add the kale and simmer for an additional 10 minutes, with the lid off the pot, until the sweet potatoes are tender. 
7. Stew will thicken up as it cools.