African Peanut Stew

Makes 8 servings

This one was discovered while reading a newspaper insert called Relish (www.relish.com). The picture was so incredibly tempting I had to go the grocery story that day to make for dinner! Glad I did....it’s hard to not keep tasting as you go on this one. I didn’t even read the story with the recipe - the picture is all I needed. I learned later that this was featured for the show ’Biggest Loser’ and as it turns out, this dish is incredibly healthy! This African-inspired dish is usually prepared with chicken, but this vegetarian version, using edamame, is super nutritious. In addition, the tomatoes, sweet potatoes and spinach infuse it with fiber, protein and antioxidants. Serve on rice for a hearty main dish.

ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped red 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
1/4 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
Coarsely ground black pepper

directions

1
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
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
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.

Source: Lisa Jamison