Curried Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp. extra-virgin olive oil2 tbsp. minced, fresh ginger1 tbsp. curry powder3 tbsp natural peanut butter OR almond butter1 bay leaf4 c. fat-free chicken (or vegetable) broth1 medium red onion (chopped)1 medium bell pepper (any color) (seeded and chopped)1/2 c. chopped carrots1/2 c. chopped celery2 large tomatoes (chopped) OR 1 c. tomato sauce1 1/2 c. cooked pinto OR black beans1/4 c. fresh cilantro1/2 lb. baby spinach (or other fresh greens)3 garlic cloves (minced)Salt & Pepper to taste
Heat olive oil in a 4-quart saucepan over medium heat. Add chopped onion, carrot, and celery and saute until soft - about 5 minutes.
Add garlic, ginger, and curry powder and saute until fragrant; DO NOT brown garlic.
Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced - about 3 minutes.
Add the brother and bring to a boil.
Reduce hear to low.
Stir in beans and peanut butter until combined.
cook until heated though - about 2 minutes.
Stir in cilantro and spinach.
Serve Immediately.
Makes 2 quarts - Eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOLCE_UNO.
Add garlic, ginger, and curry powder and saute until fragrant; DO NOT brown garlic.
Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced - about 3 minutes.
Add the brother and bring to a boil.
Reduce hear to low.
Stir in beans and peanut butter until combined.
cook until heated though - about 2 minutes.
Stir in cilantro and spinach.
Serve Immediately.
Makes 2 quarts - Eight 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DOLCE_UNO.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 6.7 g
- Cholesterol: 1.3 mg
- Sodium: 825.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.6 g
- Protein: 11.5 g
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