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1
Heat the oil in a soup pot.
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2
Add the onion and saute over medium-low heat until translucent.
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3
Add the garlic and continue to saute until both are golden.
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4
Add the sweet potatoes and water.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
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7
Add the bell pepper, green beans, curry paste, sugar, and ginger.
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8
If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife.
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9
This will help release the lemony flavor.
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10
Stir into the soup pot.
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11
Simmer the stew for 10 minutes longer.
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12
Stir in the coconut milk, peanut butter, salt, and optional tofu.
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13
Return to a simmer, then cook over very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated.
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14
Remove the lemongrass pieces.
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15
Taste to adjust seasonings, particularly the curry paste if youd like a spicier stew, as well as the salt, sugar, and ginger.
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16
Serve at once, topping each serving with a few cilantro leaves.
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17
Per serving:
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18
Calories: 290
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19
Total fat: 10g
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20
Protein: 14g
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21
Fiber: 6g
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22
Carbohydrate: 42g
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23
Cholesterol: 0mg
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24
Sodium: 235mg
