So good. So healthy. Such a favorite!
INGREDIENTS
1 tablespoon olive oil 1 medium red onion, finely chopped (about 1 1/2 cups) 1 medium green pepper, finely chopped (about 1 1/4 cups) 2 small carrots, chopped 1 rib celery, chopped 3 cloves of garlic, minced 2 tablespoons minced, peeled fresh ginger 1 tablespoon curry powder 1 (14 1/2 ) can diced tomatoes 1 bay leaf 4 cups chicken or vegetable broth 1 (12oz) sweet potato, peeled and cut into 1/2 inch cubes 1 1/2 cups shelled edamame beans 1/4 cup creamy or crunchy peanut butter 1/4 cup chopped cilantro 5 oz bag of spinach leaves, coarsely chopped salt & pepper to taste
INSTRUCTIONS
Heat oil in a large pot or Dutch oven over medium heat. Add onion, pepper, carrot and celery until soft, about 5 minutes
Add garlic, ginger and curry and sauté about 1 minute, Do not brown garlic. Add tomatoes and bay leaf and cook until tomatoes are slightly reduced, about 3 minutes
Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes.
Stir in peanut butter and edamame until combined. Cook until thoroughly heated, about 2 minutes.
Stir in cilantro and spinach and cook until spinach wilts. Season with salt and pepper. Serves 8.
Serve over rice.
Notes: I double the curry and add the cilantro to the rice instead. And sometimes I cook the rice in coconut milk for coconut rice!
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