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.

Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in

4. Pg. 142. Posted by Cathy Harned.