Curried sweet potato and peanut Stew

Name: Curried sweet potato and peanut Stew Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 Tbsp canola oil; 1 cup diced onions; 3 medium sweet potatoes (1 lb) peeled and cut into 1/2-inch cubes; 1/2 of 15 1/2 oz can chickpeas; 1/2 of a 16 oz can dark kidney beans rinsed and drained; 1 can (14 1/2 oz) diced tomatoes; 1 can (14 oz) vegetable broth; 3 Tbsp reduced-fat peanut butter; 1 1/2 tsp sugar; 1 1/2 tsp ground cumin; 1/2 tsp curry powder or ground cinnamon; 1/4 tsp black pepper; 1/8 tsp cayenne; 1/4 cup chopped fresh cilantro leaves

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 Tbsp canola oil1 cup diced onions3 medium sweet potatoes (1 lb), peeled and cut into 1/2-inch cubes1/2 of 15 1/2 oz can chickpeas1/2 of a 16 oz can dark kidney beans, rinsed and drained1 can (14 1/2 oz) diced tomatoes1 can (14 oz) vegetable broth3 Tbsp reduced-fat peanut butter1 1/2 tsp sugar1 1/2 tsp ground cumin1/2 tsp curry powder or ground cinnamon1/4 tsp black pepper1/8 tsp cayenne1/4 cup chopped fresh cilantro leaves

Directions

1. Heat canola oil in a Dutch oven over medium-high heat. Add onions and cook 6 minutes or until richly browned, stirring frequently.
2. Add potatoes and cook 2 minutes. Add remaining ingredients, except cilantro, and bring to a boil over high heat. Reduce heat, cover, and simmer 25-30 minutes or until potatoes are very tender. Spoon into bowls and serve topped with cilantro, if desired.

Flavorful tip: Be sure to cook the onions the full 6 minutes to insure rich brown results.

Number of Servings: 4

Recipe submitted by SparkPeople user SANDYTRAILS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving