Thai sweet-potato stew

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

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