I liked this and my husband loved it. I omitted the garlic and the water and forgot to drain the tomatoes. There was plenty of liquid. I cooked in my crock pot and it was done in the suggested time. It was mild and could have used a little more spice or peanut flavor.
I have an older Crockpot so it cooks more slower than some of the newer ones the writers of the bad reviews must have used. We absolutely LOVED this recipe. I had to cook it a little longer to get the sweet potatoes done, and I used half a jalapeno, seeded and chopped instead of the canned chiles. One of the best things I've ever cooked, and I cook a lot.
I made the mistake of following the instructions and cooking for 8 hours. Everything had turned to mush, so I threw it in the blender and made a pureed soup out of it.
The stew was surprisingly lacking in flavor and complexity. I added a few shakes of red pepper flakes, but I think it still needs more of a kick.
This recipe has lots of rave reviews, but my husband and I thought it was terrible. I followed the recipe exactly except I doubled the spices and the chiles based on the other reviewers' suggestions. First off, eight hours on low was too long, at least in my slow cooker. The veggies turned to mush. But the bigger problem was flavor--I love spicy peanut sauce in Asian food, but this just tasted like sweet potatoes doused in peanut butter. It was goopy and totally gross. We threw out the whole pot, which is rare for us.
It's possible the recipe has potential if the veggies were firm and the peanut butter was scaled back, but I won't bother trying again.
This stew was delicious. I added 2 mild Italian sausages I had left over, a 7 oz can of chopped green chilies, and a can of drained pinquito beans. I also cooked on the stovetop instead of the slow cooker. This stew came out creamy and very tasty.
Excellent. I recently has to start using my crockpot due to a temporary loss of the use of my stove, and I am on the lookout for creative and international crock pot meals. This fit the bill. Definitely a keeper.
The flavors in this recipe are great! Upon the recommendations of other reviewers, I left out the water, which resulted in a more stew-like consistency. I also doubled the garlic (might triple next time) and added a bit extra ginger (would definitely add more, and maybe more cumin, too, next time). I think it could use more chili, as well. I cooked on high for one hour before switching to low; the potatoes were soft in about 4 more hours.