Beef kofta curry generates four times as much CO2e as African peanut stew, and steak and chips generates 6.3 times more CO2e.
- 1 tablespoon extra virgin olive oil (optional*)
- 3/4 onion, finely chopped (about 2 cups)
- 3/4 jalapeno, cored and finely chopped (about 2 tablespoons)
- 3 garlic cloves, minced (about 2 tablespoons)
- 1 1/3 tablespoons fresh ginger, peeled and minced
- 1 1/3 teaspoon cumin
- 1/8 teaspoon cayenne
- 2 tablespoons tomato paste
- 1 1/3 cup large sweet potato, peeled and cut into cubes
- 1/3 cup unsweetened creamy peanut butter
- 2 2/3 cups vegetable broth
- 2/3 cup water
- 1 bunch collard greens, stems removed and chopped
- fresh coriander
- cooked brown rice
- roasted peanuts
- lime juice for serving
- In a large pot over medium heat, warm the olive oil. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin and cayenne then stir together and cook for about 2 minutes.
- Next add the tomato paste and stir together. Add the sweet potato, peanut butter, vegetable broth and water. Stir together then bring to a boil. Reduce heat to medium-low, cover and cook for 15 minutes. Add the chopped collard greens to the pot, stir, then cover and continue to cook for another 15 minutes, until sweet potato is tender.
- Using the back of the spoon, mash some of the sweet potato to help thicken the broth. Boil uncovered for 5 minutes. Serve warm with rice and garnish with coriander, peanuts, and lime juice. Enjoy!