I haven’t made this stew in at least four years. Back then I would have sauteed 1 1/2 lbs of chicken and thrown it into the pot. It was hands down a favorite dish to make and eat. It was so delicious that it was hard not to overindulge.
You may think that you have to abandon some of your favorite dishes when you begin making changes but that couldn’t be further from the truth. Some dishes you will just naturally relinquish. They will no longer appeal to you. Others, like this one, may leave you in doubt. Even after four years, the first thought that came to mind was whether this would be as satisfying without meat.
The answer is a resounding yes!
With a little ingenuity, you can change any recipe into a healthy, nutrient dense, flavor- packed meal.
It is not the chicken that makes this stew so addictive, it’s the peanut butter.
1 onion, diced
1 red pepper, diced
1/2 cup carrot, chopped (about 1 medium size)
1/2 cup celery, chopped (about 1 stalk)
1 1/2 cups sweet potato, cut into 1/2 inch pieces (1/2 – 1 medium-sized potato)
2 tbsp fresh ginger, minced
1 tbsp curry powder
1 bay leaf
1 tsp sea salt
1/2 – 1 tsp ground pepper (some family members like 1/2 tsp, others 1 tsp)
14. 5 – 16 oz diced tomatoes (canned or fresh)
4 cups vegetable broth
1/3 cup peanut butter (I make my own, see note at end of post)*
juice of lime
In a large pan, add water to cover bottom and heat for a minute or two. Add onion, pepper, carrot and celery to pan, saute on medium-low heat and simmer for about 5 minutes or until translucent. Add sweet potato, ginger, curry powder and bay leaf and cook for 1 minute while stirring. Add tomatoes and cook for 2 minutes. Add broth, sea salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-30 minutes until the sweet potato is tender but not mushy. Stir in peanut butter and cook for about 5 minutes. Remove from heat. Add spinach (the amount to your liking) and the optional cilantro and lime juice.
We add varying amounts of spinach, cilantro and lime to individual bowls before serving based on each family members liking.
*peanut butter: measure 2 cups of roasted unsalted peanuts (I shell them a day or two before I make this recipe…it takes some patience). Mix with food processor or vitamix. Makes just under 1 cup of peanut butter. The extra peanut butter makes a great spread and or dip for your veggies. Keeps for 1 week in fridge.
Need help making changes to your favorite recipe? Leave a comment…