Wednesday, February 17, 2010

Sweet Potato and Peanut Stew

Ryan and I were both BIG fans of this dish. The flavor combination was very unique and delicious over brown rice. We opted for the vegetarian version. Sorry the format is a little different than my normal posts - I didn't want to take the time to change it.

Heat oil in a large heavy saucepan over medium-low heat:

¼ cup peanut oil


1 onion, chopped

1 green bell pepper, chopped

1 fresh jalapeno pepper, seeded and minced

Cook until vegetables are tender but not brown, 7 to 10 minutes. Add:

4 cloves garlic, minced

1 packed tablespoon minced peeled fresh ginger

Cook for another 2 to 3 minutes and stir in:

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon red pepper flakes

Cook for 1 minute and add:

2 sweet potatoes, peeled and cut into 1 ½ inch pieces

½ cup tomato paste

Salt and ground black pepper to taste

Add enough water to barely cover the vegetables and mix well. Bring to a boil, lower the heat, cover and simmer for 45 minutes, stirring occasionally. While the stew cooks, heat in a medium skillet over high heat:

1 tablespoon peanut oil


12 ounces ground beef or turkey [optional]

Sauté, turning often, until browned. Transfer to a plate with a slotted spoon and set aside until the stew is cooked for 45 minutes. When ready, add the meat to the stew along with:

2 small zucchini, trimmed and sliced

Cook for another 15 minutes. Place in a small bowl:

½ cup peanut butter, preferably unsalted

Stir in 1 cup of the stewing liquid until smooth and add the peanut butter mixture to the pot. Mix well and cook another 15 minutes. Season with:

Salt and ground black pepper to taste

Serve plain or with hot cooked rice

(from Joy of Cooking)

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