Name: Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew
Cook time: 30 min
Total time: 30 min
Yield: 3 L
Ingredients: ¼ cup (60 mL) canola or olive oil; 1 cup (250 mL) chopped onion; 1 tbsp (15 mL) grated garlic; 1 tbsp (15 mL) grated ginger; 1 tbsp (15 mL) mild yellow curry powder; ½ cup (125 mL) smooth natural peanut butter; 4 cups (1 L) good quality vegetable stock; 4 cups (1 L) peeled diced American sweet potatoes (about 1 very large); ½ Small head green cabbage, finely shredded (about 1 lb/450 g total); 1 can (28 oz) (796 mL) diced plum tomatoes; 1 can (19 oz) (540 mL) navy or white kidney beans, drained and rinsed; salt and cayenne to taste; 2 tbsp (30 mL) cornstarch; 2 tbsp (30 mL) cold water; Garnishes; sliced green onions or chopped cilantro; sliced avocado; bean sprouts and/or more shredded cabbage; light sour cream or Greek yogurt

The American Sweet Potato Marketing Institute (ASPMI) is a non-profit organization that promotes the sweet potato industry of the United States to both foreign and domestic buyers. This organization promotes research in the science of sweet potato horticultural practices, processes and technologies to ensure the best quality produce for its members and consumers across the globe.

ASPMI promotes the farming and harvesting of sweet potatoes in 7 American states including North Carolina, California, Louisiana, Mississippi, Arkansas, Georgia and Washington.

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Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew

Ingredients

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