![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
This is a real stick to your ribs stew! Its got your spices and its got your creamy with a lot of nutrients. Tastes divine!
| Clean Eating Nov/Dec 2012 |
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 cups cooked brown basmati rice or your favorite brown rice
- 1 Tbs peanut oil
- 1 large yellow onion chopped
- 6-8 cloves garlicminced
- 2 jalapeno chile peppers seeded and finely chopped
- 2 Tbs curry powder
- 1 Tbs minced fresh ginger
- 4 cups low sodium vegetable broth
- 2-14.5 oz cans chopped tomatoes with juice
- 1/3 cup smooth or chunky all natural peanut butter
- 1 3/4 lbs sweet potatoes cut into 1 inch chuncks
- 4 cups shredded green or red swiss chard
- 1-14.5 oz can garbanzo beans
- salt to taste
- 1/3 cup coarsely chopped fresh cilantro
Ingredients
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Instructions
- Cook rice according to package directions and set aside.
- In a 5-6 qt saucepan or stockpot, heat oil on medium. Add onions and jalapenos and saute, stirring occasionally, until tender, 5-7 minutes. Add garlic, curry powder and ginger and saute for 1 more minute.
- Stir in broth, tomatoes and peanut butter. Add potatoes, chard and garbanzo beans and increase heat to medium-high heat. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender about 20 - 25 minutes. Season with salt if necessary.
- Divide rice among serving bowls, top with stew and cilantro.
- Original recipe called for 2-3 jalapenos but I only added 2 and the stew had a nice spicy kick to it.