Monday, October 10, 2011

Meatless Monday Recipe

Sweet Potato and Peanut Stew

 2 Tbs canola oil
1 onion, chopped
1 red or green bell pepper medium diced
1-2 jalapeño or other hot chiles, seeded and finely chopped
4-6 cloves garlic, finely chopped
1 Tbs grated fresh ginger
1 Tbs Ancho chili powder
1 tsp ground cumin
2-3 sweet potatoes, peeled and cut into 1-inch cubes
3 Tbs tomato paste
Salt and freshly ground pepper to taste
2-3 zucchini cut into 1 inch cubes
1/2 cup peanut butter


Heat the oil in a large pot over moderate heat and sauté the onion, bell pepper, and jalapeños until tender but not brown, about 5 minutes. Add the garlic, ginger, chili powder, and cumin and cook for 2 minutes.

Add the sweet potatoes, tomato paste, and enough water to barely cover the vegetables and mix well to dissolve the tomato paste. Bring to a boil, reduce the heat, and simmer covered until the sweet potatoes are tender, about 20 minutes.

Add the zucchini. Mix the peanut butter with about 1 cup of the stewing liquid and add it to the pot, stirring to combine. Simmer covered until the zucchini are tender, about 10 minutes.

Serves 4 to 6.

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