Sweet Potato Stew With Peanuts

Let's Cook

1. Step 1.

   Heat in a large heavy saucepan over medium heat: ¼ cup vegetable oil

2. Step 2.

   Add and cook, stirring, until the vegetables are tender but not browned, 7 to 10 minutes: 1 large onion, chopped; 1 red bell pepper, chopped; 1 jalapeño or serrano pepper, seeded and chopped

3. Step 3.

   Add and cook, stirring, 1 minute more: 4 garlic cloves, minced; 1-inch piece ginger, peeled and minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon red pepper flakes

4. Step 4.

   Add, along with enough water to barely cover the vegetables: 1½ pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces

5. Step 5.

   Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the sweet potatoes are just tender, 30 to 35 minutes. Add: 2 small zucchini (1 inch in diameter), sliced

6. Step 6.

   Cook for another 15 minutes. Place in a small bowl: ½ cup peanut butter (chunky or smooth); ⅓ cup tomato paste

7. Step 7.

   Add 1 cup of the stewing liquid, stir until smooth, and stir the mixture into the stew. Simmer for another 15 minutes. Season to taste with: Salt

8. Step 8.

   Serve with: Cooked jasmine or basmati rice; Chopped cilantro; Chopped green onion; Lime wedges