Ground nut stew

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

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