From: Lynn Grady
Spicy Thai Stew
Servings/Yield
6 servings
1 tablespoon olive oil
2 cups onion, chopped
2 cups yams, chopped
1 cup carrots, diced
sea salt, to taste
ground black pepper, to taste
1 cup celery , chopped
4-5 cloves garlic, minced
¼-½ tsp red chili pepper, or flakes
1 teaspoon coriander, ground
2 cups red pepper, chopped
1.5 taabl freshly grated ginger
2 cups Vegetable stock
2 cups water
⅓ cup almond butter, or other nut butter
3 tablespoons tamari (soy sauce)
2.5 tablespoons balsamic vinegar
1 teaspoon molasses
3.5-4 cups swiss chard or spinach, packed, large chop
3-4 tablespoons cilantro, fresh chopped
1 teaspoon toasted sesame oil, optional, for finishing
Method
In a soup pot, heat the 1 T sesame/olive oil over medium heat. Add onions, yams, carrots, a couple pinches sea salt and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times Add the celery, garlic, chili pepper, ground coriander, another dash of sea salt, and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minute, then add vegetable stock, water, almond butter, tamari, balsamic vinegar and molasses. Bring the stew to a boil, then reduce hat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams re not tender, cover the pot and simmer for another few minutes. Once vegetables are tender, stir in Spinach/Swiss chard, cilantro, and remaining sesame oil (I always forget to add this last bit of oil). Stir for a minute or two until Spinach/Chard leaves have just wilted but are still a nice green color. Season further with additional sea salt and fresh ground pepper if desired.
(Note: Do not add the Spinach and cilantro until just before you are ready to serve. If making ahead of time, reheat 4-5 minutes prior to serving, add in Spinach and cilantro, and stir through until just wilted. Otherwise they will lose their vibrancy in taste and color if left in the pot to simmer for too long.)
