African Sunflower Seed and Kale Stew

Sunflower seeds can make the perfect substitute if you are allergic to peanuts or avoiding legumes as part of a paleo diet. I hope you enjoy this peanut-free twist on this spicy African dish. Omit the cayenne if you can’t take the heat!

Serves 2-4

2 tsp. olive oil

1 medium vidalia onion, chopped (about 1 cup)

1 clove garlic, minced (about 1 tsp.)

1/2 cup roasted sunflower seeds

1/4 cup coconut milk

2 cups low-sodium vegetable broth, divided

1 tsp. paprika

1 tsp. ground coriander

1/4 tsp. cayenne pepper

1 14-oz. can diced fire roasted tomatoes

2 oz. kale, chopped (about 2 cups)

Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.

Blend sunflower seeds, coconut milk and ½ cup broth in food processor to make smooth paste. Blend remaining broth into mixture.

Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in sunflower seed mixture and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in kale and cook for another 5 minutes.