1 tsp peanut oil
1 onion, diced
2 garlic cloves, minced
1 inch fresh ginger, minced, or ½ tsp ginger, ground 1 ½ lbs sweet potatoes, peeled and cut into 1” chunks
4 c vegetable broth (we prefer low sodium)
½ (14.5 oz) can diced tomatoes, un-drained
½ c peanut butter (preferably chunky, but creamy works too)
1 Tbsp tomato paste
¼ -½ tsp cayenne (depending on your preference) 2 c kale or collard greens, cut into ribbons
½-1 tsp salt

To Serve
3 - 4 c cooked white rice
Toasted peanuts* (to top)

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