African Peanut & Edamame Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 171.4
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 844.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 5.5 g
- Protein: 8.3 g
View full nutritional breakdown of African Peanut & Edamame Stew calories by ingredient
Introduction
Recipe adapted from Stop the Clock! Cooking: Defy Aging - Eat the Foods You Love by Cheryl Forberg RD Recipe adapted from Stop the Clock! Cooking: Defy Aging - Eat the Foods You Love by Cheryl Forberg RDNumber of Servings: 8
Ingredients
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1 Tbsp - Olive Oil
1 medium chopped red onion
1 cup Green Peppers finely chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
3 cloves Garlic, minced
2 tsp Ginger Root, minced
1 Tbsp curry powder
1 14.5 oz can Diced Tomatoes
1 Bay Leaf
4 cups Chicken Broth or Bouillon
1 (12 oz) Sweet potato, diced into 1/2-inch pieces
1.5 - 2 cups Edamame, Shelled, Frozen
1/4 cup Peanut Butter, chunk style
5 oz baby Spinach leaves, torn into bite-size pieces
1/2 tsp salt
black pepper
Directions
Makes 8 1-cup servings
1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot, and celery; sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger and curry powder and 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 and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minute. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLAB.
1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot, and celery; sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger and curry powder and 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 and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minute. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLAB.
Member Ratings For This Recipe
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