Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | (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.