Sunday, October 5, 2014

Creamy Peanut and sweet potato stew

This creamy stew is a heaven for vatta dosha or vatta season. When the first cold wind of fall appears, I remember this cozy recipe. You can add extra chilli or ginger if you want it more spicy, however just adding the satya spices for your dosha is probably all you need. You can serve this soup to children by avoiding the chilli peppers.
Serve 6

1 tsp of ghee or oil for your dosha.

1/2 cup leeks cup in small cubes.
1 tsp of hing
2 tsp of satya spices for your dosha- if you don't have satya spices add the following spices:
1/2 tsp turmeric, 1/2 tsp cardamon, 1 tsp cumin)
1 chilli guajillo chilli- is the type that is not very hot, you can replace this with 1 jalapeno.
1 medium sweet potato, peeled and chopped into 1/2 inch pieces.
1/2 cup tomato paste or tomato sauce,
salt to taste.
1/3 cup pf natural peanut butter.
4 cups vegetable broth
1 can chickpeas or any beans for your dosha. ( see your dosha shopping list)
2 hands full of green fresh chart
1/2 cup fresh peas ( optional)
4 tsp of jaggery
fresh cilantro to garnish.
a few roasted peanuts to garnish.

1.- In a large saucepan, heat in medium flame the ghee, leeks and spices. let the leek to be golden.
2.- add the chillies, sweet potatoes and tomato sauce. Simmer for 5 minutes.
3.- In a medium bowl, whisk together the peanut butter with warm water or vegetable broth until is creamy. Add the vegetables, jaggery with the rest of the broth to the main saucepan.
4.- Cover and let it cook until the sweet potato are tender.
5.- Stir in the chickpeas and chart. Add salt and cook for another 5 minutes.
6.- Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

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