thai sweet potato stew

Categories
New
Vegtime6
Yield
4 servings
MeasureIngredient
3 mediums Clove garlic; minced
1 tablespoon Minced fresh lemongrass
1 tablespoon Minced fresh ginger
1 teaspoon Thai chile paste
1 tablespoon Asian sesame oil
1 medium Onion; chopped (1 cup)
1 pounds Sweet potatoes; peeled and cubed
  (3 cups)
1 cup Vegetable broth
14 ounces Canned light coconut milk
1 teaspoon Salt
¼ cup Dry-roasted peanuts; chopped

4 SERVINGS DAIRY-FREE

Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemon grass are readily available at Asian markets.

In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife). In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds.

Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very render, about 20 minutes. Stir in salt and garnish with peanuts.

PER SERVING: 366 CAL.; 8G PROT.; 14G TOTAL FAT (4G SAT. FAT); 59G CARB.; 0 CHOL.; 749MG SOD.; 4G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 48 Converted by MM_Buster v2.0l.

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