Sweet Potato and Peanut Stew
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 medium sweet potatoes, well scrubbed and cut into 1 1/2-inch pieces (about 12 ounces each)
- 1 tablespoon olive oil
- 2 garlic cloves, crushed with garlic press
- 12 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon crushed red pepper flakes
- 2 (15 ounce) cans garbanzo beans, rinsed and drained
- 1 3⁄4 cups vegetable broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄4 cup creamy peanut butter
- 1⁄2 cup loosely packed fresh cilantro leaves, chopped
directions
- Place potatoes in 2 1/2 -quart microwave-safe dish. Cover dish and microwave on High until fork tender, about 8 minutes.
- Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.
- Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro.
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Reviews
-
Delish. This was super easy to make, yummy and filling. I don't currently have a microwave so I boiled the potaotes instead, and it was still quick and easy. I used 3 Tbsp of cumin (instead of 4) but added more pepper flakes. Made the garbanzos from scratch. I took your suggestion and added just a bit of lime right at the end. The peanut butter made it creamy and thick. Thanks for posting, this is a great weeknight meal.
RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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