Curried Vegetable Stew

1 tbsp. extra-virgin olive oil
2 tbsp. minced, fresh ginger
1 tbsp. curry powder
3 tbsp natural peanut butter OR almond butter
1 bay leaf
4 c. fat-free chicken (or vegetable) broth
1 medium red onion (chopped)
1 medium bell pepper (any color) (seeded and chopped)
1/2 c. chopped carrots
1/2 c. chopped celery
2 large tomatoes (chopped) OR 1 c. tomato sauce
1 1/2 c. cooked pinto OR black beans
1/4 c. fresh cilantro
1/2 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.