African Peanut Stew
This is a popular African dish is normally prepared with chicken, but I used edamame for a vegetarian stew instead. High in fiber, protein, and antioxidants.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 bay leaf
- salt and pepper to taste
- olive oil
- 4 cloves garlic minced
- 4 cups vegetable broth
- 3 ribs celery chopped
- 2 tablespoons fresh ginger peeled and minced
- 2 tablespoons curry powder
- 1 medium red onion finely chopped
- 1 medium green or red bell pepper finely chopped
- 4 small carrots chopped
- 1 14.5 oz can diced tomatoes drained
- 2 medium sweet potatoes peeled and cut into 1/2 inch pieces
- 1 1/2 cups shelled edamame frozen or fresh
- 1 cup crunchy peanut butter
- 1/4 cup dried or fresh cilantro (chopped, if fresh)
- 1 5 oz. bag baby spinach
- Carbohydrate 29.2015116933419 g
- Cholesterol 0 mg
- Fat 17.4851749647887 g
- Fiber 7.76308303325772 g
- Protein 14.038701309219 g
- Saturated Fat 2.54368625 g
- Serving Size 1 1 Serving (377g)
- Sodium 797.4295 mg
- Sugar 21.4384286600841 g
- Trans Fat 2.39814621478873 g
- Calories 310 calories
In a 4-quart saucepan, sauté onion, bell pepper, carrot, and celery in olive oil until soft. Add garlic, ginger and curry powder and sauté about a minute. Add tomatoes and bay leaf and 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, cilantro and peanut butter until combined. Continue to simmer another couple minutes until thoroughly heated. Stir in spinach and cook until wilted. Season with salt and pepper to taste.
