Spray Olive Oil
1 1/2 cups finely diced Red Onion
1 large Green Bell Pepper, finely diced
1/2 cup diced Carrots
2 stalks Celery, diced
3 cloves Garlic, minced
2 Tbl peeled, minced, fresh Ginger Root
1 3/4 cups diced fresh Tomatoes
1 Sweet Potato (1 lb), peeled and diced
1 1/2 cups Edamame, shelled (I used frozen)
1/4 cup Natural Peanut Butter (I used smooth, can also use chunky)
1/4 cup(s) chopped fresh Cilantro
5 oz container Baby Spinach, chopped into bite sized bits
1 Tbl Sweet Curry powder
4 tsp Better Than Bouillon Vegetable + 4 cups Water
(or sub in 4 cups Vegetable Stock)
1 Bay Leaf, broken into bits
Sea Salt & Fresh Ground Pepper to taste
Have ready some freshly cooked White Rice
Spray a Dutch oven with Olive Oil.
Sauté together Onion, Bell, Carrot, and Celery until soft and translucent, about 5 minutes.
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.
Add broth and Sweet Potatoes; bring to a boil. Reduce heat and simmer about 8 minutes.
Add Edamame and Peanut Butter; stir until well combined.
Add Cilantro and Spinach; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper.
We ate it in bowls, with 1/2 cup cooked rice in the bottom of the bowl, and 2 ladles full of “stew” on top. Served that way it makes 6 nice dinner-sized portions... YUM!!