- Saute onion, ginger, chili pepper, and garlic in 1-2 Tbsp canola or other neutrally flavored oil.
- When onions are soft and translucent, stir in the cumin, coriander, curry powder, and salt
- Saute the spices briefly, then add yams, eggplant, and green cabbage
- Saute for a couple minutes stirring often to prevent sticking. Beware: these vegetables are in great danger of sticking. Add enough room temperature water to nearly cover the vegetables. When the cabbage has wilted a little and the eggplant begins to grow transparent, add the kale, bell pepper, and tomatoes
- Now you’ll put the lid on the pot and cook at moderate heat until everything is suitably cooked, probably about an hour. Keep your eye on it and stir from the bottom often.
- Now flavor with the juice of one lemon or lime (I’d go with lime, Choklay suggested lemon), ¼ cup peanut butter, honey and salt to taste.
- Finish with chopped cilantro.
- That ought to do it. If it’s too thick, add water, then readjust the flavorings. Good luck!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (253g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 992mg||26 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 26.1g|
|Protein 3.9g||6 %|
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Calories per serving: 156
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