A hearty and flavorful stew inspired by African cuisine, featuring a medley of vegetables and a rich peanut base.
Heat the canola oil in a large stockpot over medium heat.
Ensure the oil is hot before adding the onions for better flavor.
Add the diced onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and cook for 1 minute to release its aroma.
Toasting spices enhances their flavor.
Add the diced tomatoes, soy sauce, and black pepper. Stir well and bring to a simmer.
Scrape the bottom of the pot to incorporate all flavors.
Add the sweet potatoes, carrots, and chickpeas. Cover partially and simmer until the vegetables are tender.
Cut vegetables evenly for uniform cooking.
Add the okra and green beans. Cook until all vegetables are tender.
Avoid overcooking to maintain a slight crunch.
Stir in the kale and lime juice. Cook for 5 minutes.
Add greens at the end to retain their vibrant color.
Serve the stew hot in bowls. Garnish with cilantro, lime wedges, and chopped peanuts.
Serve with rice or bread for a complete meal.
