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Curried Peanut Sweet Potato, Navy Bean & Cabbage Stew
Soup
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Cook Time
30 min
Yield
3 L
Servings
12 cups
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
Instructions
Step 1
Sweat onion, garlic and ginger in oil in large stock pot over medium-low heat until softened. Stir in curry powder and peanut butter.
Step 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.
Step 3
Stir in tomatoes and beans. Adjust seasoning. Bring stew to a boil.
Step 4
Mix cornstarch with cold water until smooth. Slowly stir in enough cornstarch mixture until stew reaches your desired level of thickness.
Step 5
Garnish as desired.
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