African Root Vegetable Stew With Almonds

Serves: 6


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 cup carrots, 1 inch dice
  • 1 cup celery, chopped
  • 2 tablespoon garlic, minced
  • 2 tablespoons ginger, peeled and minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin powder
  • 1 (14-ounce) can low sodium diced tomatoes with juice
  • 4 cups reduced-sodium vegetable broth
  • 1 cup sweet potato, peeled, 1 inch dice
  • 1 cup butternut squash, peeled, 1 inch dice
  • 1 cup rutabaga or turnip, peeled, 1 inch dice
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/4 cup crunchy natural almond butter
  • 1/4 cup fresh cilantro, chopped
  • 2 cups of kale, chopped
  • *hot red pepper flakes or freshly ground pepper to taste
  • Lime wedges to garnish
  • Sliced almonds to top


  1. Heat the olive oil in a Dutch oven over medium heat. Add onions, carrots and celery; sautº until soft and translucent, about 5 minutes. Add garlic, ginger and curry powder and cumin and sautº about 1 minute. Add tomatoes and cook for 2 to 3 minutes to reduce the liquid a bit.
  2. Add broth and root vegetables and bring to a boil. Reduce heat and simmer about 10 minutes or until tender. Add the beans and almond butter; stir to combine. Add cilantro and kale; cook until thoroughly heated and kale wilts, about 2 minutes.
  3. Serve as is or over rice. Garnish with lime and top with sliced almonds.

Keep in Touch

  We like to hear from you!