Happy Halloween AND Nevada Day!!!🎃👻🥳 Before venturing out on your trick or treating adventurous, dive on into bowls of this Sweet Potato & Peanut Stew. Hearty, creamy, and rich in warming spices to keep us cozy all night long! Happy Halloween!
2 tbsp Big Horn UP or Garlic Olive Oil
1 yellow onion, finely diced
2 garlic, finely minced
5-6 medium carrots, peeled and chopped into 2″ pieces
4 medium sweet potatoes, peeled and chopped into 2” pieces
1/4 tsp each, salt & pepper
3 tbsp yellow curry paste
1 tbsp turmeric
3 tbsp peanut butter
1 13.5 oz can coconut milk
3 cups low sodium broth
1 cup black beans, rinsed and drained
optional toppings: chopped peanuts, sriracha
To make: Sauté garlic and onions in oil, salt, and pepper and until onions are translucent, roughly 3-4 minutes. Add curry paste and turmeric and sauté for another minute. Next, add coconut milk and broth and increase heat to high. Once broth begins to boil, reduce heat to a simmer. Add carrots and sweet potatoes and cover with a lid for 12-14 minutes or until vegetables are tender but not mushy. Add peanut butter and stir well to incorporate well. For a thicker consistency, remove half of sweet potatoes, purée, and add back to stew.