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Chase Away the Blues Curried Organic Summer Vegetable Stew Recipe

  • 8servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra virgin olive oil

  2. 8 medium Sweet baby carrots chopped

  3. 1 stalk Organic celery chopped

  4. 1 medium Organic yellow onion finely chopped

  5. 1 medium Organic bell pepper green, and finely chopped

  6. 1 tablespoon Organic ginger minced

  7. 1 tablespoon Organic garlic minced

  8. 1 tablespoon curry powder

  9. 3 large Organic tomatoes chopped or 2 cups tomato sauce

  10. 1 leaf bay leaves

  11. 4 cups Fat-Free chicken stock or vegetable broth

  12. 1 large Organic sweet potatoes peeled and cut into 1/2-inch dice (about 8 ounces)

  13. 1 package Ready-to-Eat edamame Soybeans (3 pack)

  14. 12 oz. about 1 1/2 cups

  15. 3 tablespoons almond butter creamy or crunchy

  16. 1/4 cup Organic cilantro chopped fresh

  17. 4 ounces Organic spinach leaves or other fresh greens, torn into bite-sized pieces (about 4 cups)

  18. salt and pepper To Your Taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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