2 sweet potatoes, cubed
2 T. oil
3 cloves garlic, minced
3 T. fresh gingerroot, minced
2 T. ground coriander
1/2 tsp. cayenne
4 c. chopped onion
1 eggplant, cubed
2 tomatoes, chopped
1/4-1/2 c. stock or water
1 c. chopped zucchini
2 green bell peppers
2 c. tomato juice
1/2 c. peanut butter (I use almond butter cause I'm allergic to pb)
Steam or boil sweet potato cubes until tender. Saute garlic, ginger and
spices for 1 minute; add onions and cook until soft. Add tomatoes,
eggplant & stock/water; simmer 10 minutes. Add zucchini & bell
pepper, continue to simmer until all vegetables are tender, ~ 20 minutes.
Add sweet potatoes to stew along with tomato juice and almond butter.
Stir well and simmer on very low heat for 5-10 minutes, stirring to
prevent sticking. Serve on rice, couscous or millet.
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