Curried Vegetable Stew
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
25-30 minutes
Author:
Chef Cheryl Forberg
Ingredients
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1 tablespoon Extra Virgin Olive Oil
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8 medium Sweet Baby Carrots, chopped
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1 stalk Organic Celery, chopped
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1 medium Organic Yellow Onion, finely chopped
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1 medium Organic Green Bell Pepper, finely chopped
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1 tablespoon Organic Ginger, minced
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1 tablespoon Organic Garlic, minced
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1 tablespoon Curry Powder
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3 large Organic Tomatoes, chopped; or 2 cups tomato sauce
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1 leaf Bay Leaves
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4 cups Fat-Free Chicken Stock or vegetable broth
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1 large Organic Sweet Potatoes, peeled and cut into 1/2-inch dice (about 8 ounces)
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1 package Ready-to-Eat Edamame Soybeans (3 pack) 12 ounces, about 1.5 cups
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3 tablespoons Almond Butter, creamy or crunchy
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1/4 cup Organic Cilantro, chopped fresh
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4 ounces Organic Spinach, leaves or other fresh greens, torn into bite-sized pieces (about 4 cups)
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Salt and Pepper to taste
Directions
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.