AFRICAN SWEET POTATO & PEANUT STEW

This dish is filling, delicious and tastes like winter.

2 yellow onion, chopped
3 garlic cloves, pressed
2 red bell peppers, seeded and cut into 1/2 inch squares
1 TBSP light brown sugar
1 tsp grated or minced fresh ginger
1 tsp cumin
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 cup peanut butter
3 sweet potatoes, peeled and cut into 1/2 inch cubes
1 can kidney bean, drained and rinsed
1 can diced tomatoes
4 cups vegetable stock
1 tsp salt, or to taste
Rice, quinoa or couscous
dry roasted peanuts, garnish
cilantro, garnish

Saute onions and garlic over medium heat until soft, about 5 minutes. Add bell pepper, cover and cook until soft, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon and cayenne pepper and cook, stirring for 30 seconds.

Stir in peanut butter. Add sweet potatoes, kidney beans and tomatoes. Stir to coat. Add vegetable stock. Bring to a boil then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Salt to taste.

Serve over rice, quiona or couscous and garnish with dry roasted peanuts and cilantro.

For Christmas I received some vegan cookbooks. This yummy recipe is found in The Vegan Table by Colleen Patrick-Goudreau.