I must have been thinking Purple!! This was yet another yummy experimental stew made using lots of colorful vegetables and Peanut Butter! 🙂

What you’ll need:

• Purple Cabbage Chopped Finely – 1/2
• Purple Yams Chopped Finely – 2
• Red Onion Chopped Finely – 1
• Yellow Bell Pepper Diced – 1
• Black Beans – 1/2 can (you can add more if you like)
• Garlic Chopped – 4 pods
• Coconut Oil (or any oil of your preference) – 1 to 2 tbsp
• Curry Powder – 2 to 3 tbsp or to taste
• Salt to taste
• Peanut Butter – 2 to 3 tbsp
• Cilantro Chopped – a few sprigs
• Juice of 1 Lime
• Chilies or Chili Powder to taste (I didn’t add chilies because of kids. Instead we added siracha sauce and chopped chilies on top)

Method:

1. In a large pot, warm the coconut oil. Saute Onion and Garlic for 2-3 minutes.

2. Add Purple Yams, Purple Cabbage and Yellow Bell Pepper. Give it a turn.

3. Add 4-5 large glasses of water and cook the vegetables for about 5 – 7 minutes or till tender.

4. Add Black Beans, Curry Powder, Peanut Butter, Salt, Chilies/Chili Powder. Boil for another 2-3 minutes. Test the flavors and adjust to your taste.

5. Add Cilantro. Switch off heat. Add Lime juice and give a final turn. Enjoy!

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