SWEET POTATO STEW WITH PEANUTS
6 servings
Heat in a large heavy saucepan over medium heat:
- ¼ cup vegetable oil
Add and cook, stirring, until the vegetables are tender but not browned, 7 to 10 minutes:
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño or serrano pepper, seeded and chopped
Add and cook, stirring, 1 minute more:
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
Add, along with enough water to barely cover the vegetables:
- 1½ pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the sweet potatoes are just tender, 30 to 35 minutes. Add:
- 2 small zucchini (1 inch in diameter), sliced
Cook for another 15 minutes. Place in a small bowl:
- ½ cup peanut butter (chunky or smooth)
- ⅓ cup tomato paste
Add 1 cup of the stewing liquid, stir until smooth, and stir the mixture into the stew. Simmer for another 15 minutes. Season to taste with:
- Salt
Serve with:
- Cooked jasmine or basmati rice
- Chopped cilantro
- Chopped green onion
- Lime wedges