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African Sweet Potato Stew


1 Tbsp (15 ml) coconut or extra virgin olive oil, preferably organic

1 large onion, chopped

1 thumb-size piece ginger, peeled and chopped

4 garlic cloves, chipped

1/2 cup (120 ml) cilantro leaves, chopped

1 red bell pepper, cored and chopped

1 small jalapeno pepper, minced (or use 1/2 tsp/1.5 ml chili flakes)

1 Tbsp (15 ml) ground cumin

1 tsp (5 ml) whole mustard seeds, brown or yellow

2 tsp (10 ml) ground coriander

1 tsp (5 ml) ground turmeric

1 tsp (5 ml) paprika

1/4 tsp (1 ml) cayenne pepper

1 large can (19 oz or 500 ml) diced tomatoes, drained (reserve the juice)

2 medium sweet potatoes, peeled and chopped into 1-inch (2.5 cm) cubes

2-3 medium white potatoes, chopped into 1-inch (2.5 cm) cubes

1 can (12 oz or 400 ml) coconut milk

1/3 cup (80 ml) natural smooth almond or peanut butter (use almond for ACD)

1 pound (500 g) collard greens, midribs removed and shredded

2 cups (480 ml) cooked chickpeas



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