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Vegetarian African Peanut Stew

This dish can be made a night before, just wait to add the spinach until you serve. Reheat on the stove. Inspired by Relish.

Ingredients

  • Olive oil
  • 1 medium red onion
  • 1 poblano pepper you can use 1 green bell pepper if you can’t find poblano, seeded and ribs removed, finely chopped
  • 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

Instructions

  • 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).