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Ingredientes
- 2 sweet potatoes, peeled & cubed
- 2 tbsp. vegetable oil
- 3 garlic cloves, chopped or possibly pressed
- 3 tbsp. grated fresh ginger root
- 2 tbsp. grnd coriander
- 1/2 teaspoon cayenne (or possibly to taste)
- 4 c. minced onions
- 2 tomatoes, minced
- 4 c. peeled & cubed eggplant
- 1/4-1/2 c. Vegetable Stock or possibly water
- 1 c. minced zucchini or possibly yellow summer squash
- 2 green peppers, coarsely minced
- 2 c. tomato juice
- 1/2 c. peanut butter
Direcciones
- Steam or possibly boil the sweet potato cubes till just tender. Meanwhile, saute/fry the garlic, ginger and spices in oil for 1 minute. Add in the onions and cook till they begin to soften. Add in the tomatoes, eggplant and a small amount of vegetable stock or possibly water and simmer for 10 min. Add in the zucchini and peppers; continue to simmer till all of the vegetables are tender, about 20 min.
- Drain the sweet potatoes and add in them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5-10 min, stirring occasionally to prevent sticking. Serve on rice, couscous, or possibly millet. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 135 | 47% |
| Total Fat 15.91g | 20% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 410mg | 17% |
| Potassium 870mg | 25% |
| Total Carbs 32.22g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 12.59g | 8% |
| Protein 8.63g | 14% |
