African Peanut Stew

Ingredients

• 1 T olive oil
• 1 medium red onion , finely chopped
• 1 medium green bell pepper , finely chopped
• 2 medium carrots , chopped
• 1 rib celery , chopped
• 3 cloves garlic , minced
• 2 T fresh ginger , peeled and minced
• 1 T curry powder
• 14.5 oz can diced tomatoes , drained
• 1 bay leaf
• 4 C vegetable broth
• 1 medium/large sweet potato , peeled and cut into ½" dice
• 1½ C shelled edamame
• ¼ C natural peanut butter (creamy or crunchy, or almond butter)
• ½ C fresh cilantro
• 4 handfuls baby spinach leaves , torn into bite size pieces
• ½ t sea salt
• ½ t coarsely ground black pepper

Instructions

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, green pepper, carrot and celery. Sauté until soft and onion translucent (about 5 min). Add garlic, ginger, and curry powder. Sauté until fragrant (about 1 min). Do not brown garlic.
2. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced (about 3 min). Add broth and sweet potato and bring to a boil.
3. Reduce heat to low and simmer (about 8 minutes). Stir in edamame and peanut butter until combined. Cook until heated (about 2 min). Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serve over rice for a hearty dish!