Instructions:

Yield: 4 servings

1 1/2 lb Sweet potatoes, peeled, cut in 1/2" chunks
1 tbsp Vegetable oil
1 med Onion, chopped
1 ea Garlic clove, finely chopped
1 tbsp Ginger, chopped
2 tsp Curry powder
1/4 tsp Crushed red pepper
1 cup Fresh or frozen green peas
14 oz Coconut milk
1/2 tsp Salt
1/2 tsp Finely grated lemon rind
4 cup Hot cooked rice
1/3 cup Peanuts, dry roast, unsalt

In 2 1/2-quart saucepan, heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside.

In large skillet, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic, gingerroot, curry powder and crushed red pepper if using; cook, stirring occasionally, for 3 minutes.

Stir sweet potatoes, peas, coconut milk and salt into onion mixture. Heat mixture to boiling. Reduce heat to simmer; cover and cook, stirring occasionally, 20 minutes or until potatoes are tender. Remove from heat and stir in lemon rind.

Divide rice among 4 serving dishes and top with stew mixture. Sprinkle with peanuts and serve.