Already sick and tired of winter in Maine....

We are having another blasted snow storm. The worse thing about this storm is that after almost a day of snowing it is now freezing rain. The weather man says that after it does this long enough to break power lines and tree limbs and make the roads a skating rink it is suppose to snow again. One thing that I am happy for is that I am currently unemployed and don't have to drive in this mess! Being stuck in the house gives me an oppurtunity to try out new recipes though. : ) Yesterday I came across a recipe for an African Sweet Potato Stew on Yummly.com. It sounded delicious and so became the inspiration for last nights dinner. Served with steaming hot brown rice it was, in fact, delicious.



African Sweet Potato Stew

2 T olive oil
1 1/2 - 2 T curry powder (start with the lesser amount and add more later if needed)
2 med/lg onions (diced)
6 cloves garlic (minced)
3 celery stalks (diced)
2 carrots (sliced)
1 cup red lentils ( washed and picked over)
6 cups vegetable broth
4 1/2 cups chopped tomatoes (with the juice)
1/2 cup peanut butter
1/4 t cayenne pepper
1 t crushed red pepper flakes
2 cup green beans (chopped)
2 cups frozen chopped spinach (more if using fresh)
3 pounds sweet potatoes (diced)
1/2 cup coconut milk
salt and pepper

Add oil to large pot placed on med high heat. Add curry powder and stir until fragrant. Add onions, garlic, celery and carrots stirring occasionally until onions start to sweat and everything smells nice. Add red lentils and sweet potatoes and stir. Add broth, tomatoes with juice, peanut butter, cayenne pepper and crushed pepper flakes. Bring to a boil and stir until peanut butter is completely melted. Add green beans, spinach and mix in. Reduce heat to low and allow stew to simmer for about 40 minutes, stirring occasionally. Taste and season with salt and pepper. Add coconut milk, stir, and allow to simmer for another 20 minutes, stirring occasionally. Serve over brown rice or jasmine rice.

This stew is seriously scrumptious! ; )