Spicy Thai Stew

Dreena Burton, The Everyday Vegan

1 tbsp toasted sesame oil or olive oil
2 cups onion, chopped
2 cups yams, chipped
1 cup carrots, diced
Salt & pepper to taste
1 cup celery, chopped
4-5 garlic cloves, pressed or minced
1/4-1/2 tsp red chilli pepper, finely chopped
1 tsp ground coriander
2 cups red pepper, chopped
1 1/2 tbsp fresh ginger, grated
2 cups vegetable stock (or water)
2 cups water
1/3 cup almond butter (or more, to taste)(other nut butters can be used)
3 tbsp tamari
2 1/2 tbsp balsamic vinegar
1 tsp molasses
3 1/2 -4 cups Swiss chard, packed, chipped
3-4 tbsp fresh cilantro, chopped
1 tsp toasted sesame oil (optional, for finishing)

In a soup pot, heat the 1 tbsp sesame or 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, chilli pepper, ground coriander, and 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 heat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams are not tender, cover the pot and simmer for another few minutes. Once vegetables are tender, stir in Swiss chard, cilantro, and remaining sesame oil. Stir for a minute or two until Swiss chard leaves have just wilted but are still a nice green colour. Season further with additional sea salt and fresh ground black pepper if desired.

(Note: do not add the Swiss chard and cilantro until just before you are ready to serve. If making ahead of time, reheat 4-5 minutes prior to serving, add in the Swiss chard 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.)

Makes 6-8 servings.