Ingredients
- 2 each Sweet potatoes
- 2 tablespoon Vegetable oil
- 3 each Garlic cloves, minced
- 3 tablespoon Grated ginger
- 2 tablespoon Coriander
- ½ teaspoon Cayenne
- 1 medium Onion, chopped
- 2 medium Toamtoes, chopped
- 4 cup Eggplant
- ½ cup Stock
- 1 cup Zucchini
- 2 each Green peppers, chopped
- 2 cup Tomato juice
- ½ cup Peanut butter
Preparation
Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant"
Recipes Cooking Tips
Sections
Syndication
