Inspired by the Moosewood Restaurant Cooking for Health Cookbook (Mushroom, Peanut, Tofu Stew with Greens)
This is one of my favourite, comforting winter stews. It is rich, tangy, and spicy. The kafir lime leaves add an unexpected dimension of flavour. This stew tastes better the next day after the spices have “married” together.
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, chopped
2 tbsp grated and peeled ginger
1/2 tsp red chill flakes
1/4 tsp cayenne pepper
1 28-ounce can diced tomatoes
3 cups water
2 celery stalks, chopped
2 carrots, chopped
2 cups cooked chicken, diced
1/2 cup almond butter
3 cups fresh or frozen kale or spinach
1 tbsp tamari sauce
2 kafir lime leaves (optional)
1 tsp salt (or to taste)
Hot sauce, (to taste)
Juice of 1 lime
1/2 cup cilantro
1. Heat coconut oil over medium heat. Add onion, garlic, ginger and cook over five minutes or so until the onions are transulent. Add chilli flakes and cayenne pepper, stir, and cook for another minute.
2. Add tomatoes, water, celery, carrots and bring to a boil. Simmer for about 10 minutes or until the veggies are tender.
3. Add chicken and almond butter and stir until the almond butter is well blended.
4. Use an immersion hand blender to puree stew to desired consistency (I like a few bumps in mine).
5. Add tamari sauce, kafir lime leaves, salt and hot sauce to taste. Let simmer for about 10 minutes.
6. Add in kale or spinach and stir until wilted.
7. Add in lime juice and cilantro, stir well and serve.
1. Kafir lime leaves are usually found in Asian stores. I bought mine at the Udupi Palace Restaurant in Toronto.
2. You can also do a vegetarian version by replacing the chicken with 1 can of black beans and a cup of quinoa.
3. This recipe is very flexible, so if you don’t have all the vegetables this recipe calls for, just throw in what you have in the refridgerator. It will work – trust me!