16Ingredients
280Calories
60Minutes

Ingredients

  • 1 onion (2 cups, chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons ginger (minced)
  • 4 cloves garlic (minced)
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 5 cups low sodium vegetable broth
  • 6 ounces tomato paste
  • 1 cup peanut butter
  • 2 sweet potatoes (medium, 4 cups jewel yam, chopped)
  • 1/2 teaspoon salt (or to taste)
  • pepper (to taste)
  • 1 serrano (2 tablespoons)
  • 2 teaspoons Sriracha
  • 1 eggplant (medium, 6 cups, chopped)
  • 1 yellow squash (small, or zucchini, 1 1/2 cup, chopped)

Directions

  1. 1. Sauté chopped onion in olive oil until translucent, about 5 minutes.
  2. 2.Add minced garlic, ginger, cumin, and coriander and cook for about 1 minute longer, until fragrant.
  3. 3.Add vegetable broth, tomato paste, salt, pepper, sriracha, serrano, peanut butter and sweet potatoes. Bring to a boil, and then simmer until sweet potato starts to soften, about 15-20 minutes.
  4. 4.Add chopped eggplant and squash. Cook until tender, about 10 minutes.
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NutritionView more

280Calories
Sodium22%DV530mg
Fat28%DV18g
Protein20%DV10g
Carbs8%DV25g
Fiber28%DV7g

PER SERVING *

Calories280Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3.5g18%
Trans Fat
Cholesterol0mg0%
Sodium530mg22%
Potassium830mg24%
Protein10g20%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber7g28%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
martina 1 Apr
Love this stew!!! Tastes delicious. No modifications necessary