2 T. vegetable oil
1 med. onion, chopped
1 lg. leek, white part only, well-cleaned and thinly sliced
2 garlic cloves, minced
1 tsp. fresh ginger, grated
2 tsps. ground cumin
2 tsps. ground coriander
2 med. sweet potatoes, diced
1 carrot, diced
2 green chiles, deseeded (if you wish) and minced
1 1/2 tsps. salt
2 c. vegetable (or chicken) broth
1 green pepper, diced
1/2 c. cooked, shredded chicken (optional)
1/2 c. smooth, natural peanut butter
1/2 c. crushed peanuts, toasted

Heat oil in lg. saucepan over medium heat. Add onion, leek, garlic, and ginger and cook for 5 min. Stir in the ground cumin and coriander and cook for 1 min. Add sweet potatoes, carrot, and chiles. Cook, stirring occasionally, for another 5 min.

Add salt, vegetable broth, green pepper and optional cooked, shredded chicken. Bring stew to a boil, then cover and reduce to a simmer. Cook 8-10 min, or until sweet potato and carrot are soft. Mix in the peanut butter and cook for a final 5 minutes. If you want a thinner or thicker stew, you can add more peanut butter, or alternatively, more broth.

Serve the stew hot, on to top couscous or rice, with the toasted peanuts either sprinkled on top or stirred through. Fresh coriander/cilantro also makes an excellent garnish, if you have it.

Bon Appetit!