Wednesday, October 6, 2010
After I made this, I pondered if fresh ginger counted as a seasoning or a vegetable...meaning, is using non-local ginger a cheat in my local eating challenge? I think of it more as a seasoning b/c I don't recall are recipe where you *just* eat ginger. And it stores well. Hmmmmmm...Does ginger even grow in the greater DC area?!?
Source: Vegetarian Planet by Didi Emmons
Ingredients (Serves 4-6)
1 tbsp oil
1 large onion, chopped
2 garlic cloves, minced
2 tsp grated fresh ginger
1.5 tsp ground cumin
1.5 tsp ground coriander
1/2 tsp ground cinnamon
1 pinch of ground cloves
3 ripe medium tomatoes, chopped
2 large (or about 1.5 lbs) sweet potatoes, peeled & chopped (I'd leave the peel on if you're doing a stew version of this for extra nutrients)
1 carrot, chopped
4.5 c water
1 pinch cayenne pepper
1/4 c chopped, dry roasted, unsalted peanuts
3 tbsp creamy peanut butter (Ms. Emmon's recipe calls for 2 tbsp, but I think a little extra is needed)
1 tbsp chopped cilantro, optional
1. In soup pot, heat a bit of oil over medium heat and saute onion for about 10 minutes or until brown around the edges.
2. Add ginger, garlic and spices. Cook for another 3 minutes.
3. Add tomatoes, sweet potatoes and carrot. Cook for 5 minutes.
4. Add water and a good pinch of salt. Bring to a boil and cook 30 min. or until sweet potatoes and carrots are tender.
5. Add peanut butter.
6. With immersion blender, puree until smooth. (You can also use food processor or blender, but do not fill the containers all the way when you blend--warm liquid expands! It might be safer to let it cool a bit too before you puree).
7. Add peanuts & top with cilantro (if using). Enjoy!