Nutrition
Blog
African Peanut Stew
2017-01-20 |

Serves 6
INGREDIENTS
1 tablespoon olive oil
1 medium red onion, finely chopped (about 1 1/2 cups)
1 medium red bell pepper, chopped (about 1 1/4 cups)
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 tablespoon curry powder
1 can (14.5 oz.) diced tomatoes
1 bay leaf
4 cups chicken or vegetable broth
1 sweet potato (12 oz.) peeled and cut into 1/2-inch pieces
2 cups shelled edamame
1/2 cup natural peanut butter, creamy
1/4 cup chopped fresh cilantro (optional)
1 bag (5 oz.) baby spinach leaves, torn into bite-sized pieces
INSTRUCTIONS
- 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.
- 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.
- Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 12 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.
Don't want to miss anything?
Get the latest recipes, workouts, success stories, tips and more right in your inbox.