African Sweet Potato Peanut Stew

with Black Kale in a Rich Coconut Sauce with Quinoa

30 min

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Contains: Peanuts, Sulphites

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

What We'll Send

Peanut Butter
Onion Diced 3/8"
Tamarind Concentrate
Black Kale
Organic Red Quinoa
Kaffir Lime Leaves
Unsalted Whole Peanuts
Canned Coconut Milk
Orange Sweet Potato Diced 1"
Brown Sugar
Spice Blend
Cinnamon, Cumin, Coriander, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. 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.
This recipe contains peanut and sulphites.

Calories 1027
Fat 47g
Protein 30g
Carbohydrates 67g

What You'll Need

Cooking Directions


Tip:  Wash hands well with hot soapy water after handling jalapenos and avoid touching eyes and face. 


Cook Quinoa

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. 


Saute Vegetables

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.


Prepare Ingredients

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.


Finish Stew

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.


Prepare Kale

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!

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