Yam and Peanut Stew with Kale

INGREDIENTS

• 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
• 1/4 cup Green onion, tops only, chopped
• 4 cups Curly kale, chopped into small pieces
• 2 Cloves garlic, crushed
• 1 1/2 tablespoon Ginger, minced
• 1/2 teaspoon Turmeric, ground
• 1/4 cup Roasted and salted peanuts, chopped
• 1 Yellow onion, diced
• 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
• 1/2 cup Dry red lentils, rinsed and drained
• 2 teaspoons Cumin, ground
• dashes Cayenne pepper (to taste)
• 4-5 cups Vegetable stock + extra as needed
• 1/4 cup Creamy peanut butter
• 1 tablespoon Olive oil
• 1/2 teaspoon Sea salt (or to taste)
• 1 teaspoon Cinnamon, ground