Recipe for Thai Sweet-Potato Stew


1 1/2 lb sweet potatoes; peeled - cut in 1/2 chunk
1 tablespoon vegetable oil
1 medium onion; chopped
1 garlic clove; finely chopped
1 tablespoon finely chopped fresh gingerroot
2 teaspoon curry powder
1/4 teaspoon crushed red pepper; opt'l.
1 cup fresh or frozen green peas
14 oz can reduced-fat coconut milk
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind
4 cup hot cooked rice
1/3 cup coarsely chopped unsalted, dry-roas; ted peanuts


In 2 1/2-quart saucepan, heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside.

In large skillet, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic, gingerroot, curry powder and crushed red pepper if using; cook, stirring occasionally, for 3 minutes.

Stir sweet potatoes, peas, coconut milk and salt into onion mixture. Heat mixture to boiling. Reduce heat to simmer; cover and cook, stirring occasionally, 20 minutes or until potatoes are tender. Remove from heat and stir in lemon rind.

Divide rice among 4 serving dishes and top with stew mixture. Sprinkle with peanuts and serve.

Nutritional information per serving: 12 g protein; 15 g fat; carbohydrate 98 g; 8 g fiber; 361 mg sodium; 0 mg cholesterol; 580 calories.

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