Hey folks,

Happy Easter!  I hope everyone had a splendid day!  Today's savory dish came from browsing through, the recipe is by Nava Atlas & Kristen Haney.  This stew sounds DEELISH...sure to satisfy your savory side!  Check it out!


1 tablespoon olive oil

1 medium onion, quartered and thinly slices

4 to 6 cloves garlic, minced

3 medium sweet potatoes (about 1-1⁄2 pounds), peeled and diced

3 cups water

1 medium green or red bell pepper, cut into narrow strips

1-1⁄2 cups frozen green beans

1⁄2 teaspoon red or green curry paste, more or less to taste

1 tablespoon sugar

2 teaspoons minced fresh ginger

2 stalks lemongrass (optional)

One 13.5-ounce can light coconut milk

2 tablespoons natural peanut butter

Salt to taste

One 8-ounce package Thai peanut-flavored baked tofu, diced (optional)

Cilantro leaves for garnish


In a soup pot over medium-low heat, heat the oil. Add the onion and sauté until translucent. Add the garlic and continue to sauté until both are golden.

Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.

Add the bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts throughout with a sharp knife. Stir into the soup pot. Simmer the stew for 10 minutes.

Stir in the coconut milk, peanut butter, salt, and tofu. Return to a simmer, then cook over very low heat for another 10 minutes or until all the vegetables are tender and the flavors are well integrated.

Remove lemongrass pieces. Taste to adjust seasonings, particularly the curry paste if you'd like a spicier stew, as well as the salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves.