Thai Spiced Sweet Potato Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 317.1
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 42.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 6.5 g
- Protein: 13.3 g
View full nutritional breakdown of Thai Spiced Sweet Potato Stew calories by ingredient
Number of Servings: 6
Ingredients
-
Olive Oil, 1 tbsp (remove)
*Onion - Sweet fresh, 1 cup (remove)
Garlic, 5 tsp (remove)
*Yams, 4 cup, cubes (remove)
Green Peppers (bell peppers), 1 cup, strips (remove)
Green Beans (snap), 1.5 cup (remove)
*Curry Paste - Green Thai Curry - Thai Kitchen, 100 gram(s) (remove)
Ginger Root, 1 tsp (remove)
*Coconut Milk (light), 13.5 oz (remove)
*costco organic peanut butter, 3 tbsp (remove)
Tofu, firm, 1 block (remove)
Directions
Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until translucent. Add garlic and continue to saute until both are olden brown.
Add the sweet potatoes and water. Brng to a rapid simmer, then lower the heat. cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
Add the bell pepper, green beans, curry paste, sugar, and ginger. Str into the soup pot. Simmer the stew for 10 minutes longer.
Stir in the coconut milk, peanut butter, salt, and tofu. Return to a simmer, then cook over a very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated.
Taste to adjust seasoning, particularly the curry paste if you'd like a spicier stew, as well as the salt, sugar, and ginger. Serve at once topping each serving with a few cilantro leases.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEDISKY.
Add the sweet potatoes and water. Brng to a rapid simmer, then lower the heat. cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
Add the bell pepper, green beans, curry paste, sugar, and ginger. Str into the soup pot. Simmer the stew for 10 minutes longer.
Stir in the coconut milk, peanut butter, salt, and tofu. Return to a simmer, then cook over a very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated.
Taste to adjust seasoning, particularly the curry paste if you'd like a spicier stew, as well as the salt, sugar, and ginger. Serve at once topping each serving with a few cilantro leases.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEDISKY.