African Sweet Potato Peanut Stew - cooking recipe

Ingredients

4 carrots
2 celery ribs
1/2 cup chopped onion (or 2T minced flakes, or more of either, if desired)
1/8 teaspoon pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
1 1/2 teaspoons curry powder
1/4 teaspoon clove
1 dash cardamom (or more, if desired)
1/8 teaspoon cayenne (optional)
2 garlic cloves
2 tomatoes, diced (about 8oz)
2 sweet potatoes
3 cups water (plus more, if needed)
1 cup milk (cow, goat, or coconut)
3/4 cup peanut butter
12 ounces okra (chopped, frozen)

Preparation

In a Dutch oven, sautee the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes.
Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.