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 ea Garlic clove, finely chopped
1 tb Ginger, chopped
2 ts Curry powder
1/4 ts Crushed red pepper
1 c Fresh or frozen green peas
14 oz Coconut milk
1/2 ts Salt
1/2 ts Finely grated lemon rind
4 c Hot cooked rice
1/3 c Peanuts, dry roast, unsalt

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.

Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in
Asian-Inspired Dishes" in "Country Living." April 1995, Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.

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