Chase Away The Blues Curried Organic Summer Vegeta...

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 8

This stew is your best friend when you are just a little down or life seems to overwhelm you. Hot and steamy with delicious sweet creamery buttered rolls or bread for contrast and the skies will be blue again..

Ingredients:

1 tablespoon extra virgin olive oil

8 medium sweet baby carrots chopped

1 stalk organic celery chopped

1 medium organic yellow onion finely chopped

1 medium organic bell pepper green, and finely chopped

1 tablespoon organic ginger minced

1 tablespoon organic garlic minced

1 tablespoon curry powder

3 large organic tomatoes chopped or 2 cups tomato sauce

1 leaf bay leaves

4 cups fat-free chicken stock or vegetable broth

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

1 package ready-to-eat edamame soybeans (3 pack) 12 oz. about 1.5 cups

3 tablespoons almond butter creamy or crunchy

1/4 cup organic cilantro chopped fresh

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

salt and pepper to your taste

Directions:

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.

By RecipeOfHealth.com