African Peanut Stew
Serve this African-inspired vegetarian stew on rice for a hearty and healthful main dish.
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.
- 1 T Extra Virgin Olive Oil
- 2 Red Onions
- 1 Green Bell Pepper
- 1 Carrot
- 2 Celery Stalks
- 3 Garlic Cloves
- 2 T Minced Fresh Ginger
- 1 T Curry Powder
- 14 oz Canned Diced Tomatoes
- 1 Dried Bay Leaf
- or 1 Fresh Bay Leaf
- 4 cup Low Sodium Vegetable Broth
- 1 Whole Sweet Potato
- 1½ cup Shelled Edamame
- ¼ cup Creamy Natural Peanut Butter
- or ¼ cup Crunchy Natural Peanut Butter
- or ¼ cup Almond Butter
- ¼ cup Chopped Cilantro
- 6 oz Baby Spinach
- ½ tsp Salt
- 1 tsp Freshly Ground Black Pepper
- Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 3 ingredients (onion through celery); saute until soft and translucent, about 5 minutes.
- Add garlic, ginger and curry powder; 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.
- 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.