Sweet Potato and Peanut Stew with Cous Cous

This is a stew we had for lunch today, the taste is slightly sweet and subtle yet spicy.

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  • 700 g sweet potatoes (2 medium ones), peeled and cubed
  • 1 can tomatoes
  • 1 dl water
  • 1 big onion, cubed
  • 3 cloves garlic, minced
  • 2-3 teaspoons fresh ginger, minced
  • 2 tablespoons canola oil
  • 1 teaspoon crushed chili
  • 1/2 cube vegetable stock
  • salt to taste
  • 1/2 tablespoon raw cane sugar
  • 1 to 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon garam masala
  • 200 g frozen green beans
  • 1 dl peanuts, toasted and finely ground

First, I heated the oil in a frying pan and sautéed onions until translucent. Then I added chili, garlic, and ginger, fried for a minute or so, and added the cubed sweet potato. I tossed the sweet potato cubes around for a few minutes, and then added everything else but green beans and peanuts. Now, I just let the stew simmer, covered with a lid, until the sweet potato was tender but not mushy, added the beans and the ground peanut, and stirred to combine. Peanut thickens the sauce nicely, and at this point some more water might be needed. The stew simmered for another 5 minutes or so, and before serving, I added a little lemon juice and sprinkled fresh parsley on top.

Heikki ground the peanuts and cooked the cous cous while I was cooking the stew, so this didn’t take more than 20 minutes to make.

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