Yum Yum African Peanut Stew!

I'm posting my first recipe. I'm didn't take a picture, so you'll have to just trust me that this stew is amazing!!!

African Peanut Stew

-Serve as a soup or over rice for a hearty main dish-

1Tbs olive oil

1 med. red onion, finely chopped (about 1 ½ cups)

1 med. green bell pepper, finely chopped (about 1 ¼ cups)

½ cup chopped carrot (2 small)

½ cup chopped celery (1 rib)

3 garlic cloves, minced

2 Tbs minced, peeled fresh ginger

1 Tbs curry powder

1 bay leaf

4 cups fat-free chicken or vegetable broth

1 (12 oz) sweet potato peeled and cut into ½ inch pieces

1 ½ cups shelled edamame (I found mine in the frozen vegetable section- I microwaved it just enough to get the shells off)

¼ cup creamy or crunchy natural peanut butter

1 (5 oz) bag baby spinach leaves, torn into bite-size pieces

½ tsp salt

Coarsely ground black pepper

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 min.
2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 min, do not brown garlic. Add tomatoes and bay leaf; cook, uncovered, until tomatoes are slightly reduced, about 3 min.
3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 min. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 min. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper. Serves 8

Enjoy!!