If your looking to try a wonderful new dish, African Peanut Stew is one you absolutely have to try. I normally prepare this with chicken but this can easily be made vegetarian, using edamame.

Ingredients

1 tablespoon extra virgin olive oil
1 ½ cups finely chopped red onion (about 2 medium)
1 ¼ cups finely chopped green bell pepper (1 large)
½ cup chopped carrots
½ cup chopped celery
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 tablespoon curry powder
1 (14 ounce) can diced tomatoes
1 bay leaf
4 cups vegetable broth
1 large sweet potato, peeled and cut into ½ inch pieces
1 ½ cups shelled edamame
¼ cup creamy or crunchy natural peanut butter or almond butter
¼ chopped fresh cilantro
1 (6 ounce) bag baby spinach, torn into bite size pieces
½ tsp. salt
Black pepper

Heat oil in a 4 qt saucepan or dutch oven over medium heat. Add onion and next 3 ingredients; sauté until soft 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 to combine. Add cilantro and spinach, cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt and pepper. Serves 8