Creamy Peanut and Sweet Potato Stew

This creamy stew is a heaven for vata dosha or vata season. When the first cold wind of fall appears, I remember this cozy recipe. You can add extra chili or ginger if you want it more spicy, however just adding the Viveda spices for your dosha is probably all you need. You can serve this soup to children by avoiding the chili peppers.

Makes: 6 Servings

Ingredients:
1 tsp             ghee or oil for your dosha
1/2 cup         leeks cup in small cubes
1 tsp              hing
2 tsps            Viveda spices for your dosha

                      salt to taste
1                    guajillo chili or 1/2 jalapeno

1                    medium sweet potato, peeled and chopped into 1/2 inch pieces
1/2 cup          tomato paste or tomato sauce  (if you use paste, add ½ cup water)
1/3 cup          natural peanut butter
4 cups           vegetable broth
1 can             chickpeas or any beans for your dosha (see your dosha shopping list)
2 cups           swiss chard
1/2 cup          fresh peas ( optional)
4 tsp              jaggery

Garnishes:

fresh cilantro 
roasted peanuts

Directions:

In a large saucepan on medium heat, melt the ghee with the leeks and spices. Cook until the leeks are golden.  Add the chilies, sweet potatoes and tomato sauce (or paste). Simmer for 5 minutes.

In a medium bowl, whisk together the peanut butter with warm water or vegetable broth until it is creamy. Add the vegetables, jaggery with the rest of the broth to the main saucepan.  Cover and let it cook until the sweet potatoes are tender.

Stir in the chickpeas and chard. Add salt and cook for another 5 minutes.  Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

If you don't have Viveda Spices add the following spices:

½ tsp turmeric

½ tsp cardamon

1 tsp cumin