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Nigerian Curry Stew

Prep time
30 mins



This will warm you up on a cold night, but is delicious anytime.


1 lbred potatoes (cubed)
1 1⁄2 lbsweet potatoes (peeled and cubed)
2 Tcanola oil
1 yellow onion (medium, chunked)
1 carrot (large, peeled and sliced in coins)
1 red pepper (diced)
2 tgarlic (minced)
2 tginger (fresh, minced)
1 1⁄2 Tcurry powder
1 cntomatoes (15-oz, diced )
1⁄2 tcoriander
1⁄2 tsalt
1⁄2 tblack pepper
1 tcrushed red pepper flakes (divided use)
1⁄2 cpeanuts (chopped)
1⁄4 ccilantro (chopped)
3⁄4 cpeanut butter
1⁄4 ctamari
2 Tbalsamic vinegar
1 Tmolasses
1 Ttoasted sesame oil
1 Thot sauce (or to taste (deli uses "franks" brand))


Steam red and sweet potatoes until just tender, about 8 minutes. Set aside to cool. In medium saucepan, over very low heat, combine peanut butter with 1 cup water, and tamari, stirring until smooth. Add balsamic vinegar, sesame oil, molasses, hot sauce, black pepper, and 1/2 teaspoon crushed red peppers. Heat through and set aside. In large saucepan, saute onion, carrot and red pepper in canola oil until soft. Add garlic, ginger and 1/2 teaspoon red pepper flakes and saute 3 minutes longer. Add tomatoes, peanut sauce and seasonings and simmer over low heat 20 minutes, stirring often. Add potatoes, chopped peanuts and cilantro and serve.


Make this more, or less spicy to suit your taste.