Vegan Peanut Curry Stew
Vegan, gluten free and packed with veggies, this stew is a great addition to any cooking rotation
fresh minced ginger
can diced tomatoes
frozen edamame or fresh snow peas
vegetable or chicken
large sweet potato
or use almond butter if peanut allergic
chopped fresh cilantro
small bag of baby spinach
5 oz or equivalent amount of chopped kale
salt and pepper to taste
Over medium high heat, saute onion, green pepper, carrot and celery for 5 minutes
Add garlic, ginger and curry powder. Do not brown. *If adding ground chicken, brown meat at this stage.
Add can of diced tomatoes, broth, edamame, chickpeas, sweet potato and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables nearly done.
Stir in peanut butter and cook until all vegetables tender.
Turn off heat, stir in cilantro and spinach.
Season to taste with salt and pepper.
Garnish with peanuts and fresh cilantro if desired.
Note: For the carnivores out there, I’ve successfully added a pound of ground chicken or turkey to this recipe. Shredded cooked chicken breast would also be delish.