Curried Sweet Potato and Peanut Stew
Servings
4 Servings
Ingredients
- 1 Tbsp canola oil 15 mL
- 1 cup diced onion 250 mL
- 3 medium sweet potatoes 1 lb/500 g, peeled and cut into 1/2-inch cubes 3
- 1/2 of 15.5 oz/439 g can chickpeas, rinsed and drained 1/2
- 1/2 of 16 oz/455 g can dark kidney beans, rinsed and drained 1/2
- 1 can 14.5 oz/411 g diced tomatoes 1
- 1 can 14 oz/400 g vegetable broth 1
- 3 Tbsp reduced-fat peanut butter 45 mL
- 1 1/2 tsp granulated sugar 7 mL
- 1 1/2 tsp ground cumin 7 mL
- 1/2 tsp curry powder or ground cinnamon 2 mL
- 1/4 tsp black pepper 1 mL
- 1/8 tsp cayenne pepper .5 mL
- 1/4 cup chopped fresh cilantro leaves 60 mL
Instructions
- 1 Heat canola oil in a Dutch oven over medium-high heat. Add onions and cook 6 minutes or until they are 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.
- Source: canolainfo.org