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Vegetarian African Peanut Stew


This dish can be made a night before, just wait to add the spinach until you serve. Reheat on the stove. Inspired by Relish.

Makes 4-6 servings


Olive oil
1 medium red onion
1 poblano pepper, seeded and ribs removed, finely chopped (you can use 1 green bell pepper if you can’t find poblano)
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
One 15-ounce can diced tomatoes
½ teaspoon salt
4 cups veggie stock
2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons crunchy peanut butter
½ cup shelled edamame
2 cups tightly packed baby spinach
1/4 cup cilantro leaves, chopped
Roasted peanuts (optional)



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