By Ana Maria Salaverry, community health worker
Recipe of the month: Sweet Potato Stew
November is a month of giving thanks. This month we are sharing a recipe that is perfect to enjoy on a cold evening as you think about what you are grateful for. Let it warm up your body and your spirit knowing that the main ingredient, sweet potatoes, also offers great benefits for your health.
Ingredients:
1 med. yellow onion, diced
4 garlic cloves, minced
2 tsp. extra virgin olive oil
1 large sweet potato, chopped into medium-sized cubes
2 large carrots, cut into thin rounds
2 zucchinis, cut into thin half rounds
1 large leek, cut into small pieces
1 small can (15 oz.) diced tomatoes
2 cups low sodium vegetable broth
1 tbsp. curry powder
¼ cup peanut butter
3 sprigs fresh thyme, minced, or 1 tsp. dried thyme
1 tsp. ginger powder
Sea salt and pepper to taste
1 bunch parsley
Cooking instructions:
Heat the oil in a soup pot on medium heat and sauté the onion and garlic until translucent, about 3-4 minutes. Add sweet potatoes and vegetables to the pot and sauté for 3-4 more minutes.
Add the diced tomatoes, vegetable broth, and curry powder and bring to a boil, then cover and simmer for 10 minutes. Add the peanut butter and thyme to the stew and let it cook for another 5 minutes. Add sea salt and pepper to taste and sprinkle chopped parsley on top.
Serve and enjoy!
Tip: Use organic ingredients when you can and choose low sodium or “no salt added” broth to keep this recipe as healthy as possible.