Wondering what the heck to cook for dinner? Tired of the same old same old? Here’s a new, meat-free recipe that’s bursting with flavour and colour and nutrients. You’ll be having seconds for sure!
Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew
¼ cup canola or olive oil
1 cup chopped onion
1 tbsp grated garlic
1 tbsp grated ginger
1 tbsp mild yellow curry powder
½ cup smooth peanut butter
4 cups vegetable stock
4 cups peeled diced American sweet potatoes
½ small head green cabbage, finely shredded
1 can (28 oz) died plum tomatoes
1 can (19 oz) navy or white kidney beans, drained and rinsed
salt and cayenne to taste
2 tbsp cornstarch
2 tbsp water
sliced green onions or chopped cilantro
bean sprouts and/or more shredded cabbage
light sour cream or Greek yogurt
1 – Sweat onion, garlic and ginger in oil in large stockpot over medium-low heat until softened. Stir in curry powder and peanut butter.
2- Slowly stir in stock, then sweet potatoes. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook until potatoes are almost tender, about 5 minutes. Stir in cabbage and cook until cabbage is tender crisp, about 10 minutes.
3 – Stir in tomatoes and beans. Adjust seasoning. Bring stew to a boil.
4 – Mix cornstarch with cold water until smooth. Slowly stir in enough cornstarch mixture until stew reaches your desired level of thickness.
5 – Garnish as desired.
Recipe created by Chef Sara Harrel.
Recipes and photos provided by the American Sweet Potato Marketing Institute (ASPMI).