Sweet Potato Peanut Curry Stew

I'm in the mood for some good comfort food today.   Outside looks gray and cold, and inside I can't get the house warm enough, so I need some hot food to warm up my insides. 

Here's my take on a sweet potato peanut curry stew, full of veggies and hints of ginger and coconut.

You'll need:

2 tsp olive oil
1 large onion
the equivalent of 1 whole bell pepper, diced (use any combination of green, yellow, orange or red peppers)

Heat the oil in a large soup pot.  Saute the onion and bell peppers until soft, about 5 minutes.

Add the following spices to the pot:

1 Tbsp curry powder (at least - or more to your taste!)
1 tsp coriander seeds
1/2 tsp cumin
2 tsp grated ginger
1/2 tsp salt
1/2 tsp black pepper

Stir together and let cook another 5 minutes.  Then add:

1 large sweet potato, cut in small cubes

Cook another 5 minutes, then add:

1 can coconut milk
1 can diced tomatoes
1 can chickpeas
1/4 c peanut butter
1-2 c veggie stock (depending on how thick you want the stew)

Simmer on low heat for 30 minutes or until sweet potatoes are soft.

Garnish with cilantro, lime, and whole unsalted peanuts.

Enjoy over rice, quinoa, or just by itself!