Peanut & Sweet Potato Stew

with Black Kale & Red Quinoa in a Rich Coconut Sauce

Easy | 30 min

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Contains: Peanuts and Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Brown Sugar
Black Kale
Ginger
Organic Red Quinoa
Roasted Halved Peanuts
Orange Sweet Potato Diced 1"
Canned Coconut Milk
Jalapeno
Lime
Onion Diced 1"
Lime Leaves
Garlic
Peanut Sauce
Tamarind Concentrate, Peanut Butter
Spice Blend
Smoked Paprika, Cinnamon, Cumin, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1292
Fat 67g
Protein 29g
Carbohydrates 147g

Cooking Directions

1

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 ½ cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18-22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash jalapeno, lime leaves, lime, and kale .
- Cut jalapeno in half, remove seeds, and mince.
- Remove stems from lime leaves and mince leaves.
- Zest and cut lime in half.
- Remove kale leaves from stem and slice leaves into ½ inch pieces.

3

Begin Cooking
- Add 2 tbsp. oil to a large, wide saucepan over medium-high.
- Add onion and sweet potato to saucepan.
- Cook for about 5 minutes, stirring occasionally until becoming tender and golden.

4

Continue Cooking Stew
- Stir garlic, ginger, spice blend, and jalapeno to taste to saucepan.
- Cook for 1 minute or until fragrant.
- Add coconut milk, brown sugar, peanut sauce, 1 cup water and both of the following to taste: lime leaves and lime zest.
- Stir until evenly mixed.
- Bring to a simmer, then reduce heat to medium. Cook for about 15 minutes or until sweet potato is tender.
- Season to taste with the following: salt, pepper, and up to half of the lime juice.

5

Finish + Serve
- When sweet potato from Step 4 are tender, stir kale into stew.
- Cook for 1-2 minutes, or until bright green and tender.
- Divide quinoa into large serving bowls and spoon stew on top.
- Garnish with peanuts and remaining lime juice squeezed to taste.
- Enjoy!

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