Recipe provided by: Itsy Bitsy Foodies
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
3-4 garlic cloves, minced
2 Tbsp minced ginger
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 – 1 1/2 cups shelled edamame
1/4 cup natural peanut butter
1/4 cup chopped cilantro
2-3 cups spinach, chopped
1/2 tsp salt, to taste
Black pepper, to taste
1) Heat the olive oil in a large pan over medium heat.
2) Sauté the onion, green pepper, carrots and celery for 5 minutes or until they are soft and translucent.
3) Add the garlic, ginger and curry powder and sauté for 1-2 minutes or until they are fragrant. Be sure not to brown the garlic.
4) Add the tomatoes and cook for about 3 minutes until they have reduced.
5) Add the broth and the sweet potatoes and bring the stew to a boil.
6) 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.)
7) Add the edamame and peanut butter and stir until the peanut butter is fully dissolved and the beans are heated.
8) Add the spinach and cilantro and stir until the spinach is wilted.
9) Season the stew to taste with salt and pepper.
10) Serve the stew over rice, couscous or the starch of your choice.