This was surprisingly good and not like anything I normally make. But it's ow firmly on my "make for guests" list!
Would also be nice as a vegan dish to bring to thanksgiving as the sweet potato and cinnamon makes it a hearty "autumn" kind of dish.
Took 40 minutes of leisurely prep, then cooked for 30 minutes (mostly unattended).
Cook 1 large sweet onion (or 2 smaller regular onions- diced) in 1-2 TB water in large pot. Add 3-5 cloves garlic (minced) and stir.
Add 1-2 red bell peppers (chopped) and cook for 5 minutes until soft.
Add and stir to toast spices:
3 tea brown sugar
1 tea ground cumin
1 tea ground cinnamon
1/2 tea chili powder
1 tea microplane-grated ginger (about 1 " knob)
Mix 1/2 - 3/4 C peanut butter with 1/4 C hot water. Then add to the pan and stir.
Add the following to the pot, bring to a simmer then cook covered on low for 30 minutes until tender:
3 sweet potato/yams (cubed)
1-2 C cooked kidney beans
15 oz diced tomatoes
4 C veggie stock
Taste and add 1/2- 1 tea coarse salt.
Serve over cooked quinoa. Garnish with chopped cilantro and chopped peanuts.
No comments:
Post a Comment