Sweet Potato Peanut Curry

I was almost off of our sweet potato kick, until I smelled the most amazing sweet potato dish earlier. Today I had the pleasure of attending the public announcement of the Healthy Food Initiative at the Capital Area Food Bank. As a part of a cooking demonstration to highlight quick, healthy and inexpensive dishes chef Kate Sherwood prepared this amazing dish that unfortunately had chicken. But it smelled so good that I had to run home and adapt it to make it mine.


Ingredients
1 Sweet Potato
1 Onion
3/4c unsalted peanut butter
1 tbsp curry powder
1 tsp chili powder
1 can of no salt diced tomatoes
1c red lentils
1c green beans (I used frozen)
water (as needed)

Browned onions

Sauteed onions, peanut butter and spices.

Simmering with tomatoes, sweet potatoes and lentils.

• Brown onions.
• Add spices.
• Add peanut butter and some water.
• Add sweet potatoes, tomatoes and lentils.
• Simmer for 15-20 minutes.
• Turn off heat and stir in string beans.
• Salt to taste.