SOURCE: The Vegan Table – BUY THE BOOK!!
Servings/Yield 8 servings
Amazing. A bit advanced, if you will, for children’s palate (at least ours)… but fantastic, nutritious, filling, fulfilling, meal. THANKS to The Vegan Table… for ALL their great recipes. BUY THE BOOK!!
INGREDIENTS
3 tablespoons water, for sauteing
2 medium yellow onion, chopped
3 Cloves Garlic, pressed or minced
2 Red Bell Peppers, Seeded, chopped into 1/2 inch sq
1 tablespoon light brown sugar, organic
1 teaspoon fresh ginger, grated or minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
¾ cup smooth natural peanut butter, crunchy works, too
3 sweet potatoes, peeled, cut into 1/2 inch cubes
1 can Red Kidney Beans, Organic…
1 can diced tomatoes, or 2 fresh, diced
4 cups vegetable stock, homemade or store bought
1 teaspoon salt
¾ cup peanuts, chopped, unsalted (Optional)
Cilantro, Chopped, for garnish (OPTIONAL)
Method
Heat water in a large-size saucepan over medium heat.
Add onions and garlic and cook until softened, about 5 minutes.
Add bell pepper, cover and cook until softened, about 5 minutes.
Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring for 30 seconds.
Stir in peanut butter, distributing evenly throughout. HINT: To thin out peanut butter first, mix it with water in a small bowl before adding to pot. It will be easier to incorporate into the stew (PopVegOnline note: Wasn’t a problem, mixed great).
Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.
Add vegetable stock, bring to a boil, then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Taste and add salt, if necessary. Serve in individual bowls, topped with chopped nuts and cilantro, if desired.