|1½ pounds||Sweet potatoes; peeled cut in 1/2" chunks|
|1 tablespoon||Vegetable oil|
|1 medium||Onion; chopped|
|1||Garlic clove; finely chopped|
|1 tablespoon||Finely chopped fresh gingerroot|
|2 teaspoons||Curry powder|
|¼ teaspoon||Crushed red pepper; opt'l.|
|1 cup||Fresh or frozen green peas|
|14 ounces||Can reduced-fat coconut milk|
|½ teaspoon||Finely grated lemon rind|
|4 cups||Hot cooked rice|
|⅓ cup||Coarsely chopped unsalted, dry-roasted peanuts|
In 2½-quart saucepan, heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside.
In large skillet, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic, gingerroot, curry powder and crushed red pepper if using; cook, stirring occasionally, for 3 minutes.
Stir sweet potatoes, peas, coconut milk and salt into onion mixture.
Heat mixture to boiling. Reduce heat to simmer; cover and cook, stirring occasionally, 20 minutes or until potatoes are tender.
Remove from heat and stir in lemon rind.
Divide rice among 4 serving dishes and top with stew mixture.
Sprinkle with peanuts and serve.
Nutritional information per serving: 12 g protein; 15 g fat; carbohydrate 98 g; 8 g fiber; 361 mg sodium; 0 mg cholesterol; 580 calories.
Van Dyne writes: "Curry, coconut milk and peanuts are popular Thai ingredients; this recipe blends all three to give the dish a little sweetness, spice and crunch. If reduced-fat coconut milk is not available, you can substitute regular coconut milk, but know that the fat content will be increased substantially." From Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" article in "Country Living." April 1995, Vol.
18, No. 4. Pg. 142. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-04-95