African Peanut Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T. olive oil
1 medium red onion, finely chopped (about 1 1/2cups)
1 medium green bell pepper, finely chopped (about 1 1/4 cups)
1/2 c. chopped carrot (2 small)
1/2 c. chopped celery (1 rib)
3 garlic cloves, minced
2 T. minced, peeled fresh ginger
1 T. curry powder
1 (14.5 oz) can diced tomatoes, drained
1 bay leaf
4 cups chicken or vegetable broth
1 (12 oz) 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 or almond butter
1/4 c. chopped fresh cilantro
1 (5 oz.) bag baby spinach leaves, torn into bite-size pieces
1/2 tsp salt
Coarsely ground black pepper
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
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