3 tablespoons water (for sauteing)
2 medium yellow
onions, chopped
3 garlic cloves,
pressed or minced
2 red bell peppers,
seeded and chopped into bite-sized pieces
1 tablespoon light
brown sugar
1 teaspoon grated or
minced fresh ginger
1 teaspoon ground
cumin
1 teaspoon ground
cinnamon
1/2 teaspoon cayenne
pepper (I halved this)
1/2 cup smooth
natural peanut butter (crunchy is fine too)
3 kumara peeled and
cut into 1/2 inch cubes
1 can (15 oz.)red
kidney beans, drained and rinsed
1 can (15oz.) diced
tomatoes or 2 fresh tomatoes, diced
4 cups vegetable
stock
1 teaspoon salt
1/2 cup chopped,
unsalted dry-roasted peanuts (optional)
Chopped coriander for garnish
Heat water in a large saucepan over medium heat. Add onions and garlic and cook until
softened, about 5 minutes. Add bell
pepper, cover and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon
and cayenne pepper, and cook, stirring for 30 seconds.
Stir in peanut butter, distributing evenly. HINT: Prepare peanut butter by adding 1/4 cup
of HOT water and mixing in a separate bowl.
Then it will be thinner and easier to mix in when you add it. We did this and it helped.
Add kumara, kidney beans and tomatoes. Stir to coat.
Add vegetable stock, bring to a boil, then reduce heat to low and simmer
until the sweet potatoes are soft (30 – 40 minutes). Taste and add salt if necessary. Serve over
your choice of grain with chopped peanuts& coriander on top!
I did the first bit up to adding the peanut butter then
transferred to a casserole dish added the kumara etc and baked in a moderate
oven for about 40 minutes. Used about half the stock with the method.
I chose to cook it in the casserole as I was taking it to a
family meal & as my Dad is elderly & frail and loves mashed potatoes we
had mash to accompany it and a lovely salad. Everyone was wanting seconds!
This was from Colleen Patrick-Gudreau's book "The Vegan Table"
