This recipe from Clean Eating features a truly tantalizing combination of flavors, including warming curry powder, bright ginger and nutty peanuts. Finely chopped jalapeños give this stew a nice, mild background heat, but if you’re chile-averse, you can cut down or omit them.

under 30 mins
lunch dinner
Updated on 10 June 2024

Ingredients for servings


  • 2 cups brown basmati rice (certified gluten-free if necessary)

  • 1 tablespoon high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)

  • 2 yellow onions cut into 0.5 -inch dice

  • 6 cloves garlic 2

  • 3 jalapeño chile peppers seeded and finely chopped

  • 2 tablespoons curry powder

  • 1 tablespoon minced fresh ginger

  • 4 cups low-sodium vegetable broth

  • 2 cups boxed or jarred chopped tomatoes with juices

  • 0.33333333333 cup smooth or chunky all-natural unsalted peanut butter

  • 1.75 pounds sweet potatoes cut into 1-inch dice

  • 4 cups shredded green or red Swiss chard

  • to taste Sea salt

  • 0.33333333333 cup coarsely chopped fresh cilantro


  • Cook rice according to package directions; cover and set aside.

  • Meanwhile, in a 5- to 6-qt saucepan or stockpot, heat oil on medium. Add onions and sauté, stirring occasionally, until tender, 5 to 7 minutes. Add garlic, jalapeños, curry powder and ginger and sauté for 1 more minute.

  • Stir in broth, tomatoes and peanut butter. Add potatoes and chard and increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until potatoes and chard are tender, uncovered, 12 to 14 minutes. Season with salt.

  • Divide rice among serving bowls. Top with stew and cilantro

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