Instructions

1. In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring occasionally
2. Add ginger, garlic, cumin, coriander and red pepper.
3. Cook and stir for 1 minute.
4. Mix in yams, vegetable broth, tomatoes, beans and nut butter.
5. Bring to a boil, reduce heat and simmer for 20 minutes.
6. Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.
7. Serve over brown rice or other whole grain.