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Cultivating Sustainability

Cultivating Sustainability

Daily Archives: December 29, 2009

African Sweet Potato and Peanut Stew

29 Tuesday Dec 2009

Posted by kimhodgson in Dinner, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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Tags

adzuki beans, garlic, red bell pepper, red onions, sweet potatoes

This simple, yet colorful recipe, combines the savory flavors of sweet potatoes and cumin with peanut butter. Delicious served over whole wheat couscous. Recipe adapted from Cooking Light. (*Indicates farmers’ market ingredients.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 1/2  cups  chopped, organic red onion*
  • 4  garlic cloves, minced*
  • 4  cups  (1/2-inch) cubed peeled organic orange and white sweet potato (about 1 1/2 pounds)*
  • 1 1/2  cups  cooked small red beans (try organic adzuki beans)
  • 1 1/2  cups  organic vegetable or chicken broth
  • 1  cup  chopped red bell pepper
  • 1/2  cup  water
  • 1  teaspoon  grated peeled fresh ginger
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  black pepper
  • 1  (14.5-ounce) can diced tomatoes, drained
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 3  tablespoons  all-natural, organic creamy peanut butter
  • 3  tablespoons  chopped dry-roasted peanuts
  • 6  lime wedges

DIRECTIONS

  1. Heat oil in a large stock pot over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
  2. Add sweet potato and next 10 ingredients (through chiles). Bring to a boil, turn heat to low and simmer for 20-30 minutes, or until vegetables are tender.
  3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

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