african ground nut stew

yo! i hope you all had a fabulous fourth of july weekend. we spent ours in arizona, rafting down a river in 106 degree heat. then we got home to san francisco, where it is foggy and grey, just the way we like it. also, perfect stew weather!
from cooking light. the only change we made was to sub plain greek yogurt for the sour cream. because sour cream is gross.
African ground nut stew with sour cream [or greek yogurt] and chive topping (i accidentally left off the g when i first typed that. you can call it toppin' if you're hip like me)

Yield: 6 servings

Ingredients

• 1 cup fat-free sour cream
• 1/4 cup minced fresh chives
• 2 teaspoons canola oil
• 1 1/4 cups thinly sliced yellow onion
• 3/4 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 cup chopped unsalted, dry-roasted peanuts
• 1 teaspoon salt
• 1/2 to 1 teaspoon crushed red pepper
• 4 cups (1-inch) cubed peeled sweet potatoes (about 1 1/2 pounds)
• 2 1/2 cups quartered small red potatoes (about 1 pound)
• 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (28-ounce) can diced tomatoes, undrained

Preparation

Combine sour cream and chives in a small bowl; cover. Refrigerate 2 hours.

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Stir in peanuts, salt, and crushed red pepper; sauté 2 minutes. Add potatoes, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until the potatoes are tender. Place 1 2/3 cups stew into each of 6 bowls; top each serving with about 2 1/2 tablespoons sour cream mixture.

Mark Scarbrough, Cooking Light, MAY 2007
-Lola