African Peanut Stew

By Wewah

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, finely chopped (about 1 1/2 cups)
• 1 medium green bell pepper, finely chopped (about 1 1/4 cups)
• 1/2 cup chopped carrot (2 small)
• 1/2 cup chopped celery (1 rib)
• 3 garlic cloves, minced
• 2 tablespoons minced, peeled fresh ginger
• 1 tablespoon curry powder
• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1 bay leaf
• 4 cups fat-free chicken or vegetable broth
• 1 (12-ounce) sweet potato, peeled and cut into 1/2-inch pieces
• 1 1/2 cups chicken (or you can substitute shelled edamame)
• 1/4 cup creamy or crunchy natural peanut butter or almond butter
• 1/4 cup chopped fresh cilantro
• 1 (5-ounce) bag baby spinach leaves, torn into bite-sized pieces
• 1/2 teaspoon salt
• Coarsely ground black pepper

Preparation

Step 1

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; saute' until soft and translucent, about 5 minutes.

2. Add garlic, ginger, and curry powder and saute' 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 and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

Serve on rice for a hearty main dish.