Curried Sweet Potato and Peanut Stew
This stew is perfect year-round, although it's most appreciated on a cold winter night!
4
servings335
kcal1 1/3
cupsIngredients
1 Tbsp canola oil
1 cup diced onion
3 medium sweet potatoes (1 lb), peeled and cut into 1/2-inch cubes
1/2 15.5 oz can chickpeas, rinsed and drained
1/2 16 oz can can dark kidney beans, rinsed and drained
1 14.5 oz can diced tomatoes
1 14 oz can vegetable broth
3 Tbsp reduced-fat peanut butter
1 1/2 tsp granulated sugar
1 1/2 tsp ground cumin
1/2 tsp curry powder or ground cinnamon
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 cup chopped fresh cilantro leaves
Directions
- Heat canola oil in a Dutch oven over medium-high heat. Add onions and cook 6 minutes or until they are richly browned, stirring frequently.
- Add potatoes and cook 2 minutes. Add remaining ingredients, except cilantro, and bring to a boil over high heat.
- Reduce heat, cover, and simmer 25-30 minutes or until potatoes are very tender. Spoon into bowls and serve topped with cilantro.
Notes
- Be sure to cook the onions the full 6 minutes to ensure rich, brown results.
Nutrition Facts
4 servings per recipe
- Amount Per ServingCalories335
- % Daily Value *
- Total Fat
9g
12%
- Saturated Fat 1.2g 5%
- Cholesterol 0mg 0%
- Sodium 805mg 35%
- Total Carbohydrate
52g
19%
- Dietary Fiber 10g 36%
- Protein 12g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
