Chef Kimberly Brock Brown prepared Fruit & Vegetable Curried Stew on Lowcountry Live Thursday September 27. The steamy stew is not only healthy but is sure to warm you up as Fall temps fall!
Fruit and Vegetable Curried Stew:
1C Green Bell Peppers - Medium Diced
1C Medium Red Onion -Medium Diced
1lb Sweet Potatoes – Medium Diced
2 Cloves Garlic Chopped
6oz Peanut Butter
8oz Agave Syrup or Honey
1 Pinch Red Pepper Flakes
6oz Dried Apricots-Chopped
6oz Dried Cranberries
3T Curry
24oz Water
½ C Cilantro-Chopped for garnish
½ C Scallions-Chopped for garnish
Directions:
In a large pot combine all ingredients over medium high heat to a boil.
Reduce heat and simmer until the potatoes are tender.
Add the cilantro and serve over brown rice or quinoa or couscous.
Top with the sliced scallions before serving.
