African Peanut Stew
Melanie
ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 small chopped carrots
- 1 rib chopped celery
- 3 garlic cloves, minced
- 2 tablespoons peeled fresh ginger, minced
- 1 tablespoons curry powder
- 1 14 1/2-ounce can diced tomatoes, drained
- 1 bay leaf
- 4 cups fat-free chicken or vegetable broth
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 1 1/2 cups shelled edamame
- 1/4 cup creamy or crunchy natural peanut butter
- 1/4 cup chopped fresh cilantro
- 1 5-ounce bag baby spinach leaves, torn into bite-size pieces
- 1/2 teaspoon salt
- Coarsely ground black pepper
directions
- 1
Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.
- 2
Add garlic, ginger and curry powder and 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 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.
Source: Relish Magazine
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