Detalles de la receta

Curried Sweet Potato and Peanut Stew

Número de Porciones: 4

Tamaño de la porción: 1 1/3 cup

This stew is perfect year-round, although it's most appreciated on a cold winter night!

Nombre: Cantidad:
canola oil 1 Tbsp
diced onions 1 cup
medium sweet potatoes (1 lb), peeled and cut into 1/2-inch cubes 3
of 15 1/2 oz can chickpeas 0.50
of a 16 oz can dark kidney beans, rinsed and drained 0.50
(14 1/2 oz) diced tomatoes 1 can
(14 oz) vegetable broth 1 can
reduced-fat peanut butter 3 Tbsp
sugar 1.50 tsp
ground cumin 1.50 tsp
curry powder or ground cinnamon 0.50 tsp
black pepper 0.25 tsp
cayenne 0.13 tsp
chopped fresh cilantro leaves 0.25 cup

Heat canola oil in a Dutch oven over medium-high heat. Add onions and cook 6 minutes or until richly browned, stirring frequently.


Add potatoes and cook 2 minutes. Add remaining ingredients, except cilantro, and bring to a boil over high heat. Reduce heat, cover, and simmer 25-30 minutes or until potatoes are very tender. Spoon into bowls and serve topped with cilantro, if desired.

Información nutricional (por porción)
Calorías 335
Calorías de grasa 80
Grasa total 9g
Grasa saturada 1g
Colesterol 0mg
Sodio 805mg
Potasio n/a
Carbohidratos 52g
Fibra dietética 10g
Azúcares 18g
Proteína 12g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 1/2 Starch 2 Vegetable 1 1/2 Fat