Wednesday, January 13, 2010

African Peanut Stew

Did you make the new year's resolution to eat more healthy? How about get fit? Or maybe just eat more vegetables. This dish will satisfy all of those in one. It is healthy, nearly fat free, full of veggies...hence full of vitamins.

Oh, and it is a cinch to make.

The first time I had this a coworker had made it in her crockpot. You could definitely do that. I chose to make mine in my cast iron pot which I use all.the.time. I served mine over rice but if you are cutting carbs for that resolution then you could just enjoy the stew itself.

And if you want to make your coworkers stomachs growl, bring the leftovers for lunch and heat it up in the community microwave. The smell of curry and ginger is really enticing!

African Peanut Stew

Source: Coworker
Yield: 6-8 servings

1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped red onion (about 2 medium)
1 1/4 cups finely chopped green bell pepper (about 1 large)
1/2 cup chopped carrot (1 medium)
1/2 cup chopped celery (about 2 medium stalks)
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 tablespoon curry powder
1 (14-ounce) can diced tomatoes, drained
1 bay leaf
4 cups reduced-sodium vegetable broth
1 large sweet potato, peeled and cut into 1/2-inch pieces (about 12 ounces)
1 1/2 cups shelled edamame
1/4 cup creamy or crunchy natural peanut butter or almond butter
1/4 cup chopped fresh cilantro
1 (6-ounce) bag baby spinach, torn into bite-size pieces
1/2 teaspoon salt
Coarsely ground black pepper

1. Heat oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion and next 3 ingredients (onion through celery); sauté until soft and translucent, about 5 minutes.

2. 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.

3. 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.


Brandi Helstrom said...

What an amazing dish! I recommend people to try this one, especially if your a vegetarian and love peanut butter. This recipe had a wonderful mixture of veggies with a great flavor.

Wilesthing said...

This looks awesome! As a runner I'm always hungry and love dishes that I can eat a ton of without feeling guilty. This looks like something I could stuff myself with and not feel bad about it!