Sweet Potato and Kale stew

A Delicious, hearty vegetable stew

Recipe By     :Ellen M. Ennis Davis
Serving Size : 6   
Categories    : stewing
Cuisine         : vegetarian
Source          : Pooka's What's for Dinner: Gluten Free with Attitude

  2         19 oz cans  canned pinto beans -- drained & rinsed)
  6         cups  vegetable stock
  1         medium  sweet potato -- quartered and sliced thick
  1         large  carrot -- chopped
  2         stalks  celery -- trimmed and sliced thin
  1         large  onion -- chopped
  4         cups  kale -- (approx 1 bunch) chopped
  4         cloves  garlic -- minced
  1         1 inch piece  fresh ginger -- grated
  1         tablespoon  coconut oil -- or olive oil
  1         teaspoon  mustard seed
  1         teaspoon  coriander seed
  1/2      teaspoon  cumin seed
  1/2      teaspoon  paprika
  1/2      teaspoon  fennel seed
  1/2      teaspoon  fenugreek seed
  1/2      teaspoon  turmeric
  1         bay leaf
  3         tablespoons  cornstarch
  1         14 oz can  coconut milk
  1         teaspoon  soy sauce -- gluten free
             salt and pepper to taste       


Heat the olive oil on medium low in a large dutch oven

Sautée the onions, garlic, ginger, and mustard seeds until onions are soft

Add the sweet potatoes and celery, sautée 5 minutes

Grind remaining spices in mortar and pastel or spice grinder, add and stir
for a minute to heat through

Add the kale and stir until it wilts

Add the bay leaf, beans and stock. Bring to a boil, cover, reduce to a
simmer for 10 minutes or until sweet potatoes are tender

Add cornstarch to coconut milk and whisk to a slurry

Add to stew and stir to blend, bring to just to a boil and reduce to a
simmer until thickened

Add  soy sauce, pepper, and salt


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Per Serving : 562 Calories; 23g Fat (35.9%
calories from fat); 19g Protein; 75g Carbohydrate; 14g Dietary Fiber; 2mg
Cholesterol; 2481mg Sodium.  Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 4 1/2 Fat.