Contains: Peanuts, Sulphites
May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, Tree Nuts, Soy, Fish, Shellfish
Tip: Wash hands well with hot soapy water after handling jalapenos and avoid touching eyes and face.
Rinse red quinoa in a fine mesh sieve and add to a small pot with 1 ½ cups (3 cups for 4 servings) salted water. Bring to a boil, reduce heat to low, and cover with a lid. Cook for 20-25 minutes or until grains are tender.
Add 2 tbsp. (4 tbsp. for 4 servings) oil to a large, wide saucepan over medium-high heat. Add onions and sweet potato to saucepan. Cook for about 5 minutes, stirring occasionally.
Wash jalapeno, cut in half, remove seeds, and mince. Open coconut milk can. Wash kaffir lime leaves, remove and discard stems, and mince leaves. Wash, zest, and cut lime in half.
Add garlic, ginger, jalapeno, and spice blend to saucepan. Cook for one minute, stirring continuously. Add coconut milk, brown sugar, peanut butter, peanuts, tamarind, lime zest, 1 cup (2 cups for 4 servings) water, and kaffir lime leaves. Stir until evenly mixed. Bring to a boil, then reduce heat to medium. Simmer for about 18 minutes, until sweet potatoes are tender. Season to taste with salt.
Wash black kale and remove leaves from stem. Slice into ½ inch ribbons. When sweet potatoes are tender, add kale to stew. Cook until kale is bright green and tender, about 1-2 minutes.
Spoon red quinoa into large serving bowls. Divide peanut stew into bowls. Squeeze lime over everything. Enjoy!