Wondering what the heck to cook for dinner? Tired of the same old same old? Here’s a new, meat-free recipe for sweet potato stew that’s bursting with flavour and colour and goodness. You’ll be having seconds for sure!
What’s so sweet about sweet potatoes? They’re packed with nutrients, that’s what! Vitamin A, vitamin C, manganese, potassium, vitamin B6 and fiber are all wrapped into these tasty tubers.
Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew
Ingredients
¼ cup canola or olive oil
1 cup chopped onion
1 tbsp grated garlic
1 tbsp grated ginger
1 tbsp mild yellow curry powder
½ cup smooth peanut butter
4 cups vegetable stock
4 cups peeled diced American sweet potatoes
½ small head green cabbage, finely shredded
1 can (28 oz) died plum tomatoes
1 can (19 oz) navy or white kidney beans, drained and rinsed
salt and cayenne to taste
2 tbsp cornstarch
2 tbsp water
Garnishes:
sliced green onions or chopped cilantro
bean sprouts and/or more shredded cabbage
sliced avocado
light sour cream or Greek yogurt
Directions
1 – Sweat onion, garlic and ginger in oil in large stockpot over medium-low heat until softened. Stir in curry powder and peanut butter.
2- Slowly stir in stock, then sweet potatoes. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook until potatoes are almost tender, about 5 minutes. Stir in cabbage and cook until cabbage is tender crisp, about 10 minutes.
3 – Stir in tomatoes and beans. Adjust seasoning. Bring stew to a boil.
4 – Mix cornstarch with cold water until smooth. Slowly stir in enough cornstarch mixture until stew reaches your desired level of thickness.
5 – Garnish as desired.
Recipe created by Chef Sara Harrel.
Recipes and photos provided by the American Sweet Potato Marketing Institute (ASPMI).
