Yield: 4 servings
|1 tablespoon||Instant vegetable stock powder|
|1 \N||Stalk lemon grass|
|\N \N||Outer leaves removed|
|\N \N||Lower part only chopped into 2-inch|
|1 \N||Pieces; (discard grassy top)|
|1 teaspoon||Thai red curry paste|
|1½ pounds||Sweet potatoes; peeled,|
|\N \N||Quartered and chopped|
|1¾ cup||Cooked red kidney beans|
|\N \N||OR 1 5-oz. can red kidney beans|
|\N \N||Drained; (rinsed if nonorganic)|
|\N \N||Salt; to taste|
4 SERVINGS VEGAN
Fortunately, many Southeast Asian ingredients formerly considered exotic are now regularly stocked on supermarket shelves. You'll need Thai curry paste and a stalk of lemon grass to get the great taste that this quick recipe delivers. If your supermarket doesn't carry them, try an Asian market. It's worth the effort to have these ingredients on hand. Serve this memorable stew on its own or over jasmine or basmati rice.
In large saucepan, combine water, stock powder, lemon grass and curry paste. Bring to a boil. Add sweet potatoes, cover and cook over medium heat for 7 minutes. Stir in beans and salt to taste. Cover and cook until sweet potatoes are tender, about 3 minutes more. Add a bit more water if mixture becomes too dry. Remove pieces of lemon grass before serving.
PER SERVING: 278 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 590 CARB.; 0 CHOL.; 164MG 500.; 11G FIBER.
Recipe by: Vegetarian Times Magazine, February 1998, page 42 Converted by MM_Buster v2.0l.