Curried sweet potato and peanut Stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 315.4
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 346.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 8.9 g
- Protein: 9.9 g
View full nutritional breakdown of Curried sweet potato and peanut Stew calories by ingredient
Introduction
This stew is perfect year-round, although it's most appreciated on a cold winter night! This stew is perfect year-round, although it's most appreciated on a cold winter night!Number of Servings: 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
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.
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.