This dish can be made a night before, just wait to add the spinach until you serve. Reheat on the stove. Inspired by Relish.
- Olive oil
- 1 medium red onion
- 1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can’t find poblano)
- 1 large carrot, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons curry powder
- One 15-ounce can diced tomatoes
- ½ teaspoon salt
- 4 cups veggie stock
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
- 3 tablespoons crunchy peanut butter
- ½ cup shelled edamame
- 2 cups tightly packed baby spinach
- 1/4 cup cilantro leaves, chopped
- Roasted peanuts (optional)
- Heat 1 tablespoon olive oil in a large Dutch oven over a medium flame. Add the onion, pepper, and carrot and sauté until soft and translucent, about 5 minutes.
- Add the garlic, ginger and curry powder, and sauté for 2 more minutes. Add the tomatoes and the salt and simmer until soft and reduced, about 5 minutes.
- Stir in the sweet potatoes and cover with stock until submerged (it might be less than 4 cups, depending on the size of your pot). Bring the liquids to a boil, then reduce the heat and simmer until the sweet potatoes are just tender, about 10-15 minutes. Whisk in the peanut butter and simmer until slightly thickened, about 3 minutes. Add edamame and spinach and cook until the spinach is wilted, about 2 minutes. Taste for seasoning and then garnish with the cilantro and peanuts (if using).