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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups finely chopped red onion (2 medium)
  • 1 1/4 cups finely chopped green bell pepper (1 large)
  • 1/2 cup chopped carrot (1 medium)
  • 1/2 cup chopped celery (2 stalks)
  • 3 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon curry powder
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 bay leaf
  • 4 cups reduced-sodium vegetable broth
  • 1 large sweet potato, peeled and cut into 1/2-inch pieces
  • 1 1/2 cups shelled edamame
  • 1/4 cup creamy or crunchy natural peanut butter or almond butter
  • 1/4 cup chopped fresh cilantro
  • 1 (6-ounce) bag baby spinach, torn into bite-size pieces
  • 1/2 teaspoon salt
  • Coarsely ground black pepper

Instructions

  1. Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 3 ingredients (onion through celery); sauté until soft and translucent, about 5 minutes.
  2. Add garlic, ginger and curry powder; 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; bring to a boil. Reduce heat and simmer about 8 minutes. Add edamame and peanut butter; stir to combine. Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper.
Recipe by Cheryl Forberg, Relish the Healthy Table, “The Biggest Loser’s Plan to Win.”  Forberg is the author of Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You (Rodale, April 2008) and Stop the Clock! Cooking (Avery, 2003). Recipe adapted from Stop the Clock! Cooking. Visit her website at cherylforberg.com  

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The recipe was originally published as African Peanut Stew on Relish.com

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