Here is another gluten free and vegetarian meal from my friend Lori. I was surprised how much I liked this stew!
African Peanut Stew
1 Tablespoon olive oil
1 medium red onion, finely chopped (about 1 1/2 cups)
1 medium green bell pepper, finely chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
1 Tablespoon finely minced, peeled fresh ginger root
1 Tablespoon curry powder
1 14 1/2 ounce can diced tomatoes, drained
4 cups vegetable broth
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 1/2 cups shelled edamame(soy beans, HEB has them in the frozen
1/4 cup creamy or crunchy natural peanut butter
1/4 cup chopped fresh cilantro
1/2 teas salt
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 minutes.
Add garlic, ginger and curry powder and sauté until fragrant, about 1
minute; do not brown garlic. Add tomatoes and cook, uncovered, until
tomatoes are slightly reduced.
Add broth and sweet potatoes and bring to a boil. Reduce heat to low
and simmer 10 to 15 minutes. Stir in edamame and peanut butter until
combined. Cook until thoroughly heated, about 2 minutes. Stir in
cilantro. Season with salt and pepper. Fill serving bowls 1/4 full
with rice and then top with stew. I also like this served on Quinoa.