Vegan, gluten free and packed with veggies, this stew is a great addition to any cooking rotation
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Main Course
Servings: 8people
Ingredients
1tbspolive oil
1yellow oniondiced
1green pepperdiced
1cupchopped carrot
1cupchopped celery
3clovesgarlic minced
2tbspfresh minced ginger
1tbspcurry powder
1can diced tomatoes14 oz
1bay leaf
1 1/2cupsfrozen edamame or fresh snow peas
1can chickpeasdrained
1qtbrothvegetable or chicken
1large sweet potatodiced
3/4cuppeanut butteror use almond butter if peanut allergic
1/4cupchopped fresh cilantro
1small bag of baby spinach5 oz or equivalent amount of chopped kale
salt and pepper to taste
Instructions
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.
Notes
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.