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African Peanut Stew Recipe

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This recipe for African Peanut Stew, by , is from RBRHS ALUMNI, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Crouch Haygood

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 medium red onion, finely chopped, about 1 1/2 cups
1 medium green pepper, finely chopped, about 1 1/4 cups
1/2 cup carrot, chopped
1/2 cup celery, chopped

3 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon curry powder

1 14 1/2 ounce-can diced tomato, drained
1 bay leaf

4 cups fat-free chicken broth, or vegetable broth
1 12-ounce sweet potato, peeled and cut into 1/2-inch pieces

1 1/2 cups edamame, shelled
1/4 cup peanut butter

1/4 cup cilantro, chopped
5 ounces baby spinach leaves, torn into bite-size pieces
~ 1/2 teaspoon salt
black pepper tot taste

Directions:
Directions:
Heat olive oil in a 4-qt saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; saute until soft and translucent, about 5 minutes.

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.

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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