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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I found this in the flier at the local co-op. Putting it here so I don't lose it. Description reads ..This vegetarian version of a popular West African dish features a spicy peanut and tomato sauce that is often made with chicken or beef, and served over rice or couscous . I plan to try this without the cayenne. Ingredients:
1 lb sweet potato, peeled and cubed |
1 onion, yellow diced |
1/4 cup peanut oil |
2 cups vegetable broth |
1 tomato, diced |
2 carrots, peeled and chopped |
2 turnips, peeled and chopped |
1 tablespoon tomato paste |
1/3 cup peanut butter |
1/2 head green cabbage, chopped |
1/8 teaspoon cayenne |
sea salt |
white pepper |
cilantro (optional) |
Directions:
1. In a large pot, saute the onions and sweet potatoes until browned. Add carrots, turnips, tomatoes and broth and boil over medium heat until carrots are cooked.
2. Whisk together tomato paste, peanut butter with a little hot broth until smooth - add to the pot along with the cabbage. Bring back up to temperature and season with salt, pepper and cayenne. Garnish with cilantro.
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