African Peanut Stew
Ingredients
- 1 Tbsp olive oil
- 1 medium red onion, finely chopped
- 1 medium pasilla pepper, finely chopped
- 2 small carrots, chopped 1 rib of celery, chopped
- 3 to 4 garlic cloves, minced
- 2 Tbsp minced ginger
- 1 1⁄2 tsp curry powder
- 2 1⁄2 tomatoes, chopped
- 4 cups low-sodium chicken broth
- 1 sweet potato, peeled and chopped into 1⁄2 inch cubes
- 1 to 1 1⁄2 cups shelled edamame
- 1⁄4 cup natural peanut butter
- 1⁄4 cup chopped cilantro
- 2 to 3 cups spinach, chopped
- 1⁄2 tsp salt, to taste
- Black pepper, to taste
Directions
- Heat the olive oil in a large pan over medium heat.
- Sauté the onion, green pepper, carrots and celery for 5 minutes or until they are soft and translucent.
- Add the garlic, ginger and curry powder and sauté for 1 to 2 minutes or until they are fragrant. Be sure not to brown the garlic.
- Add the tomatoes and cook for about 3 minutes until they have reduced.
- Add the broth and the sweet potatoes and bring the stew to a boil.
- Reduce the heat to low and let it simmer for 8 minutes or until the sweet potato chunks are tender. (Covering the pan will help the potatoes cook faster.)
- Add the edamame and peanut butter and stir until the peanut butter is fully dissolved and the beans are heated.
- Add the spinach and cilantro and stir until the spinach is wilted.
- Season the stew to taste with salt and pepper.
- Serve the stew over rice, couscous or the starch of your choice.
