This is a popular African dish is normally prepared with chicken, but I used edamame for a vegetarian stew instead. High in fiber, protein, and antioxidants.
In a 4-quart saucepan, sauté onion, bell pepper, carrot, and celery in olive oil until soft.
Add garlic, ginger and curry powder and sauté about a minute.
Add tomatoes and bay leaf and cook uncovered until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes and bring to a boil.
Reduce heat to low and simmer about 8 minutes.
Stir in edamame, cilantro and peanut butter until combined. Continue to simmer another couple minutes until thoroughly heated.
Stir in spinach and cook until wilted.
Season with salt and pepper to taste.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 310 | ||
Calories from Fat: 157 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 797.4mg | 27 % | |
Potassium 793.5mg | 21 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 21.4g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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