2 sweet potatoes, cubed
2 tablespoons oil
3 cloves garlic, minced
3 tablespoons fresh ginger root, minced
2 tablespoons ground coriander
1/2 teaspoon cayenne
4 cups onion, chopped
1 eggplant, cubed
2 tomatoes, chopped
1/4 to 1/2 cup stock or water
1 cup zucchini, chopped
2 green bell pepper, chopped
2 cups tomato juice
1/2 cup peanut butter
Steam or boil sweet potato cubes until tender. Saute garlic, ginger
and spices for 1 minute; add onions and cook until soft. Add tomatoes,
eggplant & stock or water; simmer 10 minutes. Add zucchini and bell
pepper, continue to simmer until all vegetables are tender about 20
minutes. Add sweet potatoes to stew along with tomato juice and peanut
butter. Stir well and simmer on a very low heat for 5-10 minutes,
stirring to prevent sticking.
Serve on rice, couscous or millet.
Almond butter may be used in place of peanut butter.