| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian, Soups/stews, African |
4 |
Servings |
INGREDIENTS
| 2 |
|
Sweet potatoes |
| 2 |
tb |
Vegetable oil |
| 3 |
|
Garlic cloves, minced |
| 3 |
tb |
Grated ginger |
| 2 |
tb |
Coriander |
| 1/2 |
ts |
Cayenne |
| 1 |
md |
Onion, chopped |
| 2 |
md |
Toamtoes, chopped |
| 4 |
c |
Eggplant |
| 1/2 |
c |
Stock |
| 1 |
c |
Zucchini |
| 2 |
|
Green peppers, chopped |
| 2 |
c |
Tomato juice |
| 1/2 |
c |
Peanut butter |
INSTRUCTIONS
Boil the potatoes till they are just tender. Saute the garlic & ginger
with the spices for 1 minute & then add the onion. Saute for a few minutes
longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10
minutes. Add the zucchini & peppers & simmer for 20 minutes.
Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut
butter. Stir well. Simmer for 5 to 10 minutes.
Serve on rice or millet & garnish with pineapple or banana slices.
"New Recipes From Moosewood Restaurant"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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