What can you make with sweet potatoes and cabbage? I was wondering this exact question when I stumbled upon this recipe at glutenfreegoddess.com
I used green cabbage instead purple, garbanzo beans instead of pinto and no peanut butter. Otherwise, here is the recipe straight from her blog, and it was very, very good! We ate it for leftovers for the rest of the week and it just got better and better.
Ingredients:
1 tablespoon light olive oil or peanut oil
1 1/2 teaspoons hot or mild curry paste
, or cumin, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 large yellow bell pepper, cored, seeded, diced
1 large Anaheim or Cubanelle pepper, seeded, diced
1 14-oz. can white or pinto beans, rinsed, drained
2 cups vegetable broth
1/3 cup natural peanut butter (or sunflower seed butter
) melted in a half cup of boiled water or broth
1 14-oz. can light coconut milk
2 tablespoons golden balsamic vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
2-3 tablespoons chopped fresh cilantro
1 tablespoon raw organic agave nectar
, or organic light brown sugar, if it needs it
Sea salt and black pepper, to taste
For garnish:
Chopped fresh cilantro or chopped peanuts
Fresh lime slices
1 tablespoon light olive oil or peanut oil
1 1/2 teaspoons hot or mild curry paste
, or cumin, to taste1 medium red onion, peeled, diced
4 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 large yellow bell pepper, cored, seeded, diced
1 large Anaheim or Cubanelle pepper, seeded, diced
1 14-oz. can white or pinto beans, rinsed, drained
2 cups vegetable broth
1/3 cup natural peanut butter (or sunflower seed butter
) melted in a half cup of boiled water or broth1 14-oz. can light coconut milk
2 tablespoons golden balsamic vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
2-3 tablespoons chopped fresh cilantro
1 tablespoon raw organic agave nectar
, or organic light brown sugar, if it needs itSea salt and black pepper, to taste
For garnish:
Chopped fresh cilantro or chopped peanuts
Fresh lime slices
Instructions:
Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.
Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.
Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the
soup on simmer and cook until the vegetables are tender, about 25 to 30
minutes.
Stir in the lime juice and taste test for seasoning adjustments. Add a
little brown sugar, if needed. Season with sea salt and ground pepper,
to taste. Warm through.
Serve with a sprinkle of chopped cilantro or peanuts.
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