African Peanut Stew
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
- 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.
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