Mickey's hearty sweet potato stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 c. low-sodium vegetable stock1 c. chopped onions1 T. garlic (2 cloves, chopped)1 tsp. curry powder1/2 tsp. ground cumin3 medium sweet potatoes = 4 c. chopped2 c. shredded green cabbage1 c. chopped tomatoes1 c. thawed frozen chopped broccoli or other green veg1/4 c. waterFor sauce:1/4 c. chunky peanut butter1/2 c. nonfat plain yogurt1 T. rice wine vinegar1/4 tsp (or a pinch) ground red pepper
In large no-stick frying pan, over medium heat, warm the stock. Add onions & garlic, cook 2-3 min. until tender. Stir in curry powder & cumin; cook for 1 min.
Stir in sweet potatoes, cabbage, tomatoes, broccoli & water. Cover & simmer for 15-20 min. or until potatoes are tender.
Remove pan from heat. Add peanut butter, yogurt, vinegar & pepper. Stir until peanut butter is smooth and well incorporated.
Reduce heat to low. Return pan to heat & cook 1 minute or until heated through. Do not let stew come to a boil!
You can make this without the sauce to save calories and it's equally good, but especially tasty with the sauce!
Number of Servings: 8
Recipe submitted by SparkPeople user SARAWALKS.
Stir in sweet potatoes, cabbage, tomatoes, broccoli & water. Cover & simmer for 15-20 min. or until potatoes are tender.
Remove pan from heat. Add peanut butter, yogurt, vinegar & pepper. Stir until peanut butter is smooth and well incorporated.
Reduce heat to low. Return pan to heat & cook 1 minute or until heated through. Do not let stew come to a boil!
You can make this without the sauce to save calories and it's equally good, but especially tasty with the sauce!
Number of Servings: 8
Recipe submitted by SparkPeople user SARAWALKS.
Nutritional Info Amount Per Serving
- Calories: 146.4
- Total Fat: 4.4 g
- Cholesterol: 0.4 mg
- Sodium: 25.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.0 g
- Protein: 4.6 g
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