Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Sweet potatoes; peeled cut in 1/2\" chunks |
| 1 tablespoon | Vegetable oil |
| 1 medium | Onion; chopped |
| 1 \N | 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 | Salt |
| 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