Serves 4

My partner Gregor loves this dish. The first time I made it for him, he watched with such concern on his face that I had to banish him from the kitchen—he didn’t think that sweet potatoes, tomatoes, and peanut butter could possibly exist peacefully together. But two bites in, he was convinced, and now this stew makes fairly regular appearances in our home.

1 small red onion, diced

2 small carrots, peeled and sliced

2 cloves garlic, minced

1 bunch curly kale, roughly torn

2 small sweet potatoes, peeled and diced

2 cups vegetable stock

2 T natural peanut butter

14 oz can chopped fire-roasted tomatoes (Muir Glen are the best)

Sriracha chili paste (a.k.a. Rooster Sauce) to taste

Salt and black pepper to taste

1 cup Israeli couscous

Toasted peanuts, cilantro leaves, and lime wedges for garnish

Sauté the onion and carrots over medium heat until the onion starts to go transparent, then add the garlic and kale and cook a minute or two longer. Add the sweet potatoes and vegetable stock, then bring to a boil. Reduce to a simmer and add the peanut butter and tomatoes, then cook for ten minutes or until the sweet potatoes are tender. Meanwhile, simmer the couscous, covered, in 1¼ cups water with a little salt for 8 minutes.

Add Sriracha, salt, and pepper to the stew. Spoon the couscous into four bowls and ladle the stew over it. Let everyone help themselves to the garnishes and keep the bottle of Sriracha nearby!