Peanut, Sweet Potato and Spinach Stew

Everyone at McGill loves September. No midterms, no papers, no stress (supposedly, I have a million readings and its not even two weeks in but whatever) and its not the freezing hell that Montreal turns into in January. Hence, it is a great time to do what you enjoy, which at our house essentially involves TLC, alcohol, cooking/baking or all three.

So I decided to spend my first Sunday in school cooking something new. We obviously enjoy making stews and chilis (is it a vegetarian thing or does everyone love these dishes as much as we do?) but this one looked different.

Ingredients
1 tbsp. olive oil
1 onion, diced
1 clove of garlic, minced
1/2 tsp. ginger
1/2 tsp. clove
1/4 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1 carrot, diced
1 sweet potato, cubed
1 tbsp. honey
2 tbsp. peanut butter
2 1/2 cups vegetable broth
3 cups spinach, chopped
1/4 cup peanuts, lightly toasted
brown rice to serve, optional

Directions
1. Heat oil over medium heat in a pot. Add onions and saute for a few minutes. Add garlic and ginger and cook for 2 more minutes.
2. Stir in clove, salt, cayenne and cumin. Cook for 2 more min.
3. Add potatoes, carrots, broth and honey. Bring to a boil and reduce to simmer over low heat. Add peanut butter and simmer for 15-20 minutes until potatoes are soft.
4. Stir in spinach and cook until wilted. Serve on a grain or alone and garnish with peanuts.