Savory Sweet Potato Stew - cooking recipe

Ingredients

2 tablespoons canola oil or 2 tablespoons butter, if not concerned with keeping the dish vegan
2 sweet red peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1 teaspoon ground allspice
1 pinch cayenne pepper (optional)
2 lbs sweet potatoes, peeled and chopped
4 cups vegetable broth or 4 cups chicken broth, if not concerned with keeping the dish vegetarian
6 ounces tomato paste
14 ounces coconut milk
1 cup natural-style peanut butter (no added sugar or salt)

Preparation

Heat the oil (or butter) in a large pot or Dutch oven over medium heat.
Add pepper, onion, garlic, ginger, allspice and cayenne pepper (if using) and saute for 5-7 minutes. Garlic and ginger should become quite fragrant and the onions and peppers slightly tender.
Add potatoes, broth and tomato paste to the pot. Stir to incorporate the tomato paste. Bring to a boil.
Immediatly reduce heat to low, cover and simmer for 40-45 minutes. Adjust heat as necessary to maintain a gentle simmer. Avoid over-stirring as this can break down the potatoes more than desired.
Wisk together the coconut milk and natural peanut butter until smooth and creamy. Stir into the stew and simmer for an additional 5 minutes.
Ladle into bowls and enjoy! This stew is wonderful on it's own or paired with grilled cheese sandwiches or grilled peanut butter sandwiches!