| 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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