African Peanut Stew
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups finely chopped onion (about 2 medium)
- 1 1/4 cups finely chopped green bell pepper (about 1 large)
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup chopped celery (about 2 medium stalks)
- 3 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon curry powder
- 1 (14-ounce) can diced tomatoes, drained
- 1 bay leaf
- 4 cups reduced-sodium vegetable broth
- 1 large sweet potato, peeled and cut into 1/2-inch pieces (about 12 ounces)
- 1 1/2 cups shelled edamame
- 1/3 cup creamy or crunchy natural peanut butter or almond butter
- 1/4 cup chopped fresh cilantro
- 1 (6-ounce) bag baby spinach, torn into bite-size pieces
- 1/2 teaspoon salt & pepper
Preparation time 45mins
Cooking time 45mins
1. Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 3 ingredients (onion through celery); sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger and curry powder; sauté until fragrant, about 1 minute (do not brown garlic). Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
3. Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer about 8 minutes. Add edamame and peanut butter; stir to combine. Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper. Serves 8.