African Sweet Potato Stew
Source: Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes
by The Editors of Vegetarian Times Magazine (Editor)
Servings: 6
Type: Vegetarian

1 tbsp olive oil
1 large onion, chopped (about 2 cups)
2 cups chopped cabbage
3 to 4 cloves garlic, minced
1 18 oz can sweet potatoes, drained and chopped
1 14-1/2 oz can diced tomatoes undrained

1-1/2 cups tomato juice
3/4 cup apple juice
1 to 2 tsps grated fresh ginger root
1/4 to 1/2 tsp red pepper flakes
2 cups frozen cut green beans
1/3 cup natural (or lowfat) peanut butter

  1. Heat oil in alarge skillet over medium-high heat. Add onion and cook, stirring, until tender (about 5 minutes).

  2. Mix in cabbage and garlic. Cook, stirring, until cabbage is tender-crisp, about 5 minutes.

  3. Stir in sweet potatoes, tomatoes, tomato juice, apple juice, ginger and red pepper flakes.

  4. Reduce heat to medium-low; cover. Simmer until hot and bubbling, about 6 minutes.

  5. Stir in green beans and simmer, uncovered, for 5 minutes. Stir in peatnut butter until well blended and hot, about 1 minute.

  6. Serve stew with crusty bread and a salad, or spoon it over rice or mashed potatoes.

Per serving:
261 Calories, 9*g fat, 8g protein, 40g carbohydrates, 0mg cholesterol, 425mg sodium, 8g fiber

*Reduce fat by using low-fat peanut butter and sauteeing in wine or broth in place of oil.

 Vegetarian Times Low-Fat & Fast:
150 Easy Meatless Recipes
by The Editors of Vegetarian Times Magazine
ISBN: 0028615883
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