Recipe Details

Curried Sweet Potato and Peanut Stew

Number of Servings: 4

Serving Size: 1 1/3 cup

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

Name: Amount:
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.

Nutritional Information (per serving)
Calories 335
Calories from Fat 80
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 805mg
Potassium n/a
Carbohydrates 52g
Dietary Fiber 10g
Sugars 18g
Protein 12g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 1/2 Starch 2 Vegetable 1 1/2 Fat