I tweaked the original a bit by adding a melange of mint, sage and marjoram instead of the coriander, and by skipping the celery. I also added less water for a heftier stew– just two cups instead of the four in the original recipe. Next time I might also try adding some whole peanuts to the stew– along with the onions and sweet potatoes– for more great texture.
1/2 cup water
3 tbsp low-salt soy sauce
1 onion, thinly sliced
2 small sweet potatoes, peeled and finely diced
1 red bell pepper, diced
2 small carrots, thinly sliced
2 cups canned crushed tomatoes
2 cups water
1 cup dried garbanzo beans or chickpeas, soaked overnight and cooked until tender. Alternatively use 1 can of chickpeas
4 tbsp chopped fresh herbs. I used mint, sage and marjoram, but you can go with cilantro or even basil would be great.
3 tbsp peanut butter
2 tsp curry powder (I used some Rajma masala I had on hand, but any curry powder would do for this)
Heat the soy sauce and water in a large saucepan.
Add the onions and sweet potatoes, mix well, and cook for about 5 minutes or until the onions are softened.
Add the carrots and bell pepper and cook another three to five minutes.
Add the tomatoes, water, beans with any liquid, herbs, peanut butter and curry powder.
Stir to mix, bring it to a boil, then cover and simmer over low heat for another 10 minutes or until the vegetables are fork-tender.
Sprinkle more fresh herbs on top, and serve hot over brown rice.