Spicy Thai Stew

Spicy Thai Stew
VEGAN

1 TBSP Toasted Sesame Oil
2 cups onion chopped
2 cups yam (or potatoes) chopped
1 cup carrots diced
sea salt to taste
black pepper to taste
1 cup celery chopped
4-5 garlic cloves minced or pressed
1/2 teaspoon red chili pepper finely chopped
1 tsp ground coriander
2 cups red bell pepper chopped
1 1/2 tbsp fresh ginger grated
2 cups vegetable stock
2 cups water
1/2 cup of almond butter or other nut butter (I use peanut butter) or more to taste
3 tbsp tamari
2 1/2 tbsp balsamic vinegar
1 tsp molasses
4 cups swiss chard, Kale or Spinach. (I used spinach)
4 tbsp cilantro chopped (don't exclude this ingredient!)
1 tsp toasted sesame oil for finishing (optional)

In a soup pot, heat the sesame oil over med heat. Add onion, yams, carrot, a couple pinches sea salt, and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times. Add the celery, garlic, chili pepper, ground coriander, another dash of sea salt, and cover again to cook for another 2-3 min. Add red pepper and ginger, stir for a min, then add veg stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring to a boil, then reduce heat to low and let simmer for 15 min, stirring a couple of times throughout. If carrots and yams are not tender, cover pot and simmer for another few min. Once tender, stir in the swiss chard, cilantro and remaining sesame oil. Stir for a minute or two until swiss chard leaves have just wilted but are still a nice green color. Add more salt and pepper to taste.
This truly is SMD GOOD!