Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Sweet potatoes; peeled
-- cut in 1/2" chunks
1 tb Vegetable oil
1 md Onion; chopped
1 Garlic clove; finely chopped
1 tb Finely chopped fresh
-gingerroot
2 ts Curry powder
1/4 ts Crushed red pepper; opt'l.
1 c Fresh or frozen green peas
14 oz Can reduced-fat coconut milk
1/2 ts Salt
1/2 ts Finely grated lemon rind
4 c Hot cooked rice
1/3 c Coarsely chopped unsalted,
-dry-roasted peanuts

In 2 1/2-quart saucepan, heat sweet potatoes and enough water to
cover to boiling. Cook 10 minutes; drain and set sweet potatoes
aside.

In large skillet, heat oil over medium heat. Add onion and saute 5
minutes. Add garlic, gingerroot, curry powder and crushed red pepper
if using; cook, stirring occasionally, for 3 minutes.

Stir sweet potatoes, peas, coconut milk and salt into onion mixture.
Heat mixture to boiling. Reduce heat to simmer; cover and cook,
stirring occasionally, 20 minutes or until potatoes are tender.
Remove from heat and stir in lemon rind.

Divide rice among 4 serving dishes and top with stew mixture.
Sprinkle with peanuts and serve.

Nutritional information per serving: 12 g protein; 15 g fat;
carbohydrate 98 g; 8 g fiber; 361 mg sodium; 0 mg cholesterol; 580
calories.

Van Dyne writes: "Curry, coconut milk and peanuts are popular Thai
ingredients; this recipe blends all three to give the dish a little
sweetness, spice and crunch. If reduced-fat coconut milk is not
available, you can substitute regular coconut milk, but know that the
fat content will be increased substantially."

From Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" article in "Country Living." April 1995, Vol.
18, No. 4. Pg. 142. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 06-04-95

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