FriendsEAT New York
Description:
If you're still not a veggie fan, this dish will convince you to become one. The spicy, robust flavor tones down the spinach and peppers, while delivering a serious fiber boost. Try it for a hearty, filling dinner
Prep:
25 min
Servings:
8
Ingredients:
1 tbsp extra-virgin olive oil
1 medium red onion, finely chopped
1 medium green bell pepper, deseeded and finely chopped
1/2 cup chopped carrot
1/2 cup chopped celery
3 garlic cloves, minced
2 tbsp minced, peeled fresh ginger
1 tbsp curry powder
2 large tomatoes, peeled, seeded and chopped, or 1 cup tomato sauce
1 bay leaf
4 cups fat-free chicken or vegetable broth
1 1/2 cups cooked pinto beans or black beans
3 tbsp creamy or crunchy natural peanut butter (or almond butter)
1/4 cup chopped fresh cilantro
1/2 pound baby spinach leave, torn into bite-size pieces
Heat olive oil in a 4-quart saucepan or Dutch oven. Add onion, bell pepper, carrot, and celery and saute until soft, about 5 minutes. Add garlic, ginger, and curry powder and saute until fragrant; do not brown garlic. Add the tomatoes and bay leaf and cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add the broth and bring the mixture to a boil. Reduce heat to low. Stir in beans and peanut butter. Cook until heated through, about 2 minutes. Stir in cilantro and spinach. Serve immediately.
Yield: 2 quarts; 8 (1-cup) servings
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