Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

Step 2

Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.

Step 3

Stir in the bell pepper, green beans, and ginger.

Step 4

If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Either way, simmer the stew for 10 minutes longer.

Step 5

Stir in the coconut milk, peanut butter, salt, and curry paste or hot sauce. Return to a simmer, then cook over very low heat for 5 minutes longer, or until all the vegetables are tender and the flavors well integrated.

Step 6

Remove lemongrass pieces, if used. Taste to adjust seasonings, particularly the hot seasoning if you’d like a spicier stew, as well as the salt and ginger.

Step 7

Serve at once, topping each serving with a few cilantro leaves.