Chef Cheryl Forberg
Curried Vegetable Stew
Curried Vegetable Stew
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
Indian
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
30 minutes
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.
Filed in:
Bay Leaves,
Bell Pepper,
Celery,
Cilantro,
Curried Vegetable Stew,
Edamame,
Ginger Garlic,
Organic Bell Peppers,
Organic Celery,
Organic Cilantro,
Organic Garlic,
Organic Ginger,
Organic Spinach,
Organic Sweet Potatoes,
Organic Tomatoes,
Organic Yellow Onions,
Ready-to-Eat Edamame Soybeans,
Soup & Stew,
Soybeans,
Spinach,
Stew,
Sweet Baby Carrots,
Sweet Potatoes,
Tomatoes,
Yellow Onions
