Vegan Gambian Peanut Stew (Domoda)

Scaled for 6 portions · 7 steps

1.5 tbspunrefined coconut oil ((use refined for a neutral flavor))1large yellow onion, (diced)6garlic cloves, (chopped)2 tbspfreshly grated ginger1–2jalapeño peppers, (diced (see Note 1) )2 tbsptomato paste1 tspground cumin1 tspcoriander0.25 tspcinnamon0.25 tspcloves1.5 tspkosher salt—Freshly cracked black pepper (to taste)4 cup(945 mL) low-sodium vegetable broth1 small handfulfresh thyme sprigs ((see Note 2) )455 g(454g) sweet potatoes, (peeled and finely diced (see Note 3) )0.5 cup(128g) creamy peanut butter ((no sugar added) )1(15-ounce/425g) can of cannellini beans, (drained and rinsed)1(28-ounce/800g) can crushed tomatoes5 cup(90-100g) chopped kale1 tbspfreshly squeezed lemon juice ((or lime juice))0.5 cup(8g) cilantro leaves and tender stems, (chopped )—white rice, brown rice, millet, quinoa, or fonio

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