First, heat a large soup pot over medium heat for about a minute. Add the onions, and let them cook for about 5 minutes, stirring constantly. Add a splash of water to prevent any sticking. Add the garlic, jalapeño, ginger, cumin, and cayenne, and cook, while stirring, for a few more minutes. It should smell heavenly!
Add the tomato paste, give everything a good mix, and let it cook for another minute, while stirring. Add in the sweet potato, peanut butter, and veggie broth, stir to combine, and bring to a simmer.
Once it’s nicely bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for another 20 minutes or so. Stir in the collard greens, and cook, uncovered, for another 20 minutes, or until your sweet potatoes are cooked.
Give it a taste and add some sea salt if you think it needs it. Maybe a bit more cayenne too, if you want to crank up the heat!
Ladle your Stew over the cooked brown rice into the individual bowls, and top with cilantro, chopped peanuts, and a squeeze of fresh lime juice. Yummy, yummy!
This recipe was adapted from a recipe by Making Thyme For Health.