Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

Heat the oil in a large enameled cast-iron casserole. Add the onion, garlic, jalapeños and ginger and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 6 minutes. Add the curry powder and cook, stirring, until fragrant and lightly toasted, about 2 minutes. Add the tomatoes, scraping up any bits stuck to the bottom of the casserole. Whisk in the water and peanut butter, season with salt and pepper and bring to a boil. Cook over moderately high heat for 15 minutes, stirring frequently.

Step 2    

Add the sweet potatoes and carrots, cover partially and cook over moderately low heat until the vegetables are just tender, about 20 minutes. Add the okra and green beans, cover partially and cook until all the vegetables are tender, about 10 minutes longer. Transfer the stew to 4 deep bowls and serve hot. Pass the cilantro, peanuts and lime wedges at the table.

Make Ahead

The stew can be refrigerated for up to 3 days. Reheat gently over moderately low heat.

Serve With

Steamed rice.

Suggested Pairing

This dish has a hint of spiciness that would be complemented best by an aromatic, dry-style Steen from South Africa.

You May Like

Aggregate Rating value: 4

Review Count: 6076

Worst Rating: 0

Best Rating: 5