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Peanut Curry Vegetable Stew Recipe

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This recipe for Peanut Curry Vegetable Stew is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 or 3 T. soy sauce
1 onion, chopped
3 large sweet potatoes
3 large carrots, thinly sliced
1 or 2 red bell peppers, diced
1 celery stalk, thinly sliced
2 cups crushed tomatoes
3-4 cups vegetable stock
1 can (15 oz) of garbanzo beans
½ cup chopped fresh cilantro
3 T. peanut butter or almond butter
1/3 c. water
1-2 tsp. curry powder (or more)

Directions:
Directions:
Heat ½ cup of water and soy sauce in a large pot. Add onion and sweet potatoes. Cook 5 min over HIGH heat, stirring occasionally. Add carrot, pepper, and celery. Cover and cook 3 min, stirring occasionally. Stir in the tomatoes, stock, beans, and cilantro. Blend peanut butter with water and add to the soup with the curry powder. Stir to mix. Cover and simmer at least 10 minutes. Serve in a bowl with or without rice.

OR – chop everything up, put in crock pot, cook on High for at least 6 hours or Low for 8-10 hours. (this works GREAT and is the only way I cook it.)

Personal Notes:
Personal Notes:
Variation: For Stir-Fry veggies w/ peanut sauce, reduce tomatoes to 1 cup and eliminate stock. Serve with rice, pasta, couscous, or in a wrap.


 

 

 

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