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 tablespoon extra-virgin olive oil
- 1 1/2 cup finely chopped red onion (2 medium)
- 1 1/4 cup finely chopped green bell pepper (1 large)
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup chopped celery (2 stalks)
- 3 garlic cloves, minced
- 2 tablespoon minced peeled fresh ginger
- 1 tablespoon curry powder
- 1 (14-ounce) can diced tomatoes, drained
- 1 bay leaf
- 4 cup reduced-sodium vegetable broth
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 1 1/2 cup 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
- 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.