What you need:
1 tablespoon olive oil
1 medium onion, quartered and thinly sliced
4 to 6 garlic cloves, minced
3 medium sweet potatoes (about 1-1⁄2 pounds), peeled and diced
3 cups water
1 medium green or red bell pepper, cut into narrow strips
1-1⁄2 cups frozen green beans
1⁄2 teaspoon red or green curry paste, or to taste
1 tablespoon sugar
2 teaspoons minced fresh ginger
2 stalks lemongrass (optional)
1 (13.5-ounce) can light coconut milk
2 tablespoons peanut butter
Salt to taste
1 (8-ounce package) Thai peanut-flavored baked tofu, diced (optional)
Cilantro leaves for garnish
What you do:
- In a soup pot over medium-low heat, heat oil. Add onion and sauté until translucent. Add garlic and continue to sauté until both are golden.
- Add sweet potatoes and water. Bring to a rapid simmer, then lower heat. Cover and simmer 10 minutes, or until sweet potatoes are about half-done.
- Add bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts throughout with a sharp knife. Stir into the soup pot. Simmer 10 minutes.
- Stir in coconut milk, peanut butter, salt, and tofu. Return to a simmer, then cook over very low heat for another 10 minutes or until all vegetables are tender and flavors are well integrated.
- Remove lemongrass pieces. Taste to adjust seasonings, particularly curry paste if you’d like a spicier stew, as well as salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves.