African Sweet Potato Stew
Recipe By : adapted from Vegetarian Times Low-Fat & Fast (1997)
Serving Size : 6
2 tablespoons water
1 large onion -- chopped (about 2 cups)
2 cups chopped cabbage
3 cloves garlic -- minced, up to 4
18 ounces canned sweet potatoes, drained and chopped
14 1/2 ounces canned tomato wedges -- undrained
OR diced tomatoes -- undrained
1 1/2 cups tomato juice
3/4 cup apple juice
1 teaspoon grated fresh ginger root -- up to 2
1/4 teaspoon red pepper flakes -- up to 1/2
2 cups frozen cut green beans
1/3 cup natural peanut butter
Heat 2 tbsp. water in a large non-stick skillet over medium-high heat. Add the
onion; cook, stirring, until tender, about 5 minutes, adding water if
necessary. Mix in the cabbage and garlic; cook, stirring, until the cabbage is
tender-crisp, about 5 minutes. Stir in the sweet potatoes, tomatoes,
tomato juice, apple juice, ginger, and red pepper flakes. Reduce the heat to
medium-low; cover. Simmer until hot and bubbling, about 6 minutes. Stir in the
green beans and simmer, uncovered, for 5 minutes. Stir in the peanut butter
until well-blended and hot, about 1 minute.
Serve the stew with crusty bread and a salad, or spoon it over rice or
mashed potatoes. Serves 6.
Original recipe posted to Veg-Recipes
fatfreevegan.com
See our privacy policy
Blog
