African Peanut Stew

This looks really good and I really need to try it!! I saw it on Studio 5

Ingredients:
1 tablespoon olive oil
1 medium red onion, finely chopped (about 1½ cups)
1 medium green bell pepper, finely chopped (about 1¼ cups)
½ cup chopped carrot (2 small)
½ cup chopped celery (1 rib)
3 garlic cloves, minced
2 tablespoons minced, peeled fresh ginger
1 tablespoon curry powder
1 (14½-ounce) can diced tomatoes, drained
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 (12-ounce) sweet potato, peeled and cut into ½-inch pieces
1½ cups shelled edamame
¼ cup creamy or crunchy natural peanut butter or almond butter
¼ cup chopped fresh cilantro
1 (5-ounce) bag baby spinach leaves, torn into bite-size pieces
½ teaspoon salt
Coarsely ground black pepper

Method:

1. 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.

2. 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.

3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 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.

Serves 8.

January 30, 2008 Note: I made this yesterday and it was super good!! I put some cooked rice in it and it tasted really good, this is a must make again!!