2poundssweet potatoespeeled and cut into 1/2-inch pieces
3tablespoonscrunchy peanut butter
½cupshelled edamame
2cupstightly packed baby spinach
1/4cupcilantro leaveschopped
Roasted peanutsoptional
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).