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Spunky Thai Sweet Potato Stew
A warming, flavorful and delicious dish, this will warm your soul
on cold winter nights.
3 ounces dried rice noodles, thin variety
4 Tablespoons olive oil
8 cloves garlic, minced
1 cup thin-sliced onion
1 red bell pepper, seeded and chopped
1 medium sweet potato, peeled and cut into cubes
1 medium eggplant, peeled and cut into cubes
1 carrot, peeled and cut into thin diagonal slices
8 ounces very firm tofu, cut into cubes
1 cup coconut milk, regular or 'lite'
2 Tablespoon lime juice
1 1/2 Tablespoons tamari
1 - 3 teaspoons green curry paste
1 cup frozen peas, defrosted
salt and black pepper to taste
2 Tablespoons chopped cilantro leaves
Place the noodles in a bowl, cover with warm water and let them
soak, covered, for 30 minutes.
In a large skillet, heat the oil and cook the garlic, onion, bell
pepper, sweet potato, eggplant and carrot over medium heat for
3 to 4 minutes. Add the tofu, the coconut milk, 3/4 cup of water,
lime juice, tamari and curry paste. Simmer for 15 minutes or until
the sweet potato is tender.
Add the peas, salt and pepper, and drained noodles. Add more water
of the stew has become dry. Sprinkle with cilantro and serve.
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