Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Sweet Potato, peeled and |
| \N \N | Cubed |
| 4 mediums | Carrots, peeled and chunked |
| 1 tablespoon | Peanut Oil |
| 1 large | Onion, chopped |
| 2 \N | Cloves Garlic, minced |
| 1 tablespoon | Fresh Ginger, minced |
| 2 teaspoons | Ground Coriander |
| 3 \N | Tomatoes, chopped |
| 1 large | Zucchini, cubed |
| 2 cups | Tomato Juice |
| ½ cup | Peanut Butter |
| \N \N | Salt |
| \N \N | Pepper |
Steam or boil sweet potato and carrots until tender-crisp, 5 to 7 minutes. Set aside, reserving ½ cup cooking liquid.
Heat oil in large pan or Dutch Oven over medium heat. Add onions, garlic and ginger and saute 5 minutes. Add coriader and saute 2-3 minutes. Add tomatoes, vegetable liquid and zucchini. Cook, uncovered, over low heat until zucchini is just tender, about 10 minutes. Stir in sweet potatoes, carrots, tomato juice and peanut butter. Simmer until heated through, 5-10 minutes. Season to taste with salt and pepper
Source: Portland Oregonian