This was inspired by my desire to get Ethiopian food. Because that requires a trip out of town, I decided to make the closest thing with an African stew that is based upon something I ate a while ago. Cutting up the vegetables is the most labor intensive part, but once it is in the pot, it is good to go. This is vegan and gluten free too!
Sweet Potato Cashew Stew
1/4 cup water
2 medium onions, diced
3 Tablespoons minced garlic
2 red or orange bell peppers, seeded, cored, and diced
1 teaspoon minced ginger
2 teaspoons ground cumin
1 teaspoon cayenne pepper
3 Tablespoons agave nectar
3/4 cup cashew butter (creamy peanut butter works well too)
4 cups sweet potatoes, peeled and cut into 1/4 inch cubes
1/2 cup carrots, finely diced
3 tomatoes, diced
1 (15 ounce) can black beans
4 cups low-sodium vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped cashews
1. Heat a large stock pot over medium heat. Add the water to the pot and add the onions and garlic, sauteing for five minutes, or until onions are translucent. Add the bell peppers and cover; cook for five minutes. Stir in seasonings and cook for about 30 seconds, or until fragrant.
2. Stir in the agave nectar and cashew butter, mixing to coat stew thoroughly. Add sweet potatoes, tomatoes, carrots, and black beans, stirring to mix. Add vegetable broth, salt and pepper and bring to a boil. Reduce heat and simmer for 30 minutes, or until sweet potatoes and carrots are tender.
3. Remove from heat and serve over jasmine rice. Top with chopped cashews and chopped cilantro.