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Curried Vegetable Stew
By Chef Cheryl Forberg


1 tablespoon Extra Virgin Olive Oil 
8 medium Sweet Baby Carrots chopped 
1 stalk Organic Celery chopped 
1 medium Organic Yellow Onion finely chopped 
1 medium Organic Bell Pepper green, and finely chopped 
1 tablespoon Organic Ginger minced 
1 tablespoon Organic Garlic minced 
1 tablespoon Curry Powder 
3 large Organic Tomatoes chopped or 2 cups tomato sauce 
1 leaf Bay Leaves 
4 cups Fat-Free Chicken Stock or vegetable broth 
1 large Organic Sweet Potatoes peeled and cut into 1/2-inch dice (about 8 ounces) 
1 package Ready-to-Eat Edamame Soybeans (3 pack) 
12 oz. about 1.5 cups 
3 tablespoons Almond Butter creamy or crunchy 
1/4 cup Organic Cilantro chopped fresh 
4 ounces Organic Spinach leaves or other fresh greens, torn into bite-sized pieces (about 4 cups) 
Salt and Pepper to taste 


Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. 

Add carrots, celery, onion, bell pepper and sauté until soft and translucent, about 5 minutes. 

Add ginger, garlic and curry powder and sauté until fragrant; do not brown garlic. 

Add tomatoes and bay leaf. 

Cook, uncovered, until juices are slightly reduced, about 3 minutes. 

Add broth and bring the mixture to a boil. 

Reduce heat to low and add sweet potatoes. Simmer for about 5 minutes. 

Stir in edamame and almond butter until combined. 

Cook until heated through, about 2 minutes. 

Stir in cilantro and spinach. Season with salt and pepper.