PEANUT STEW WITH SPINACH AND SWEET POTATOES | RECIPES | WW USA

Peanut stew with spinach and sweet potatoes | Recipes | WW USA image

Provided by @MakeItYours

Number Of Ingredients 13

1 spray(s) Cooking spray
2 medium Uncooked onion(s) roughly chopped
1 medium Green pepper(s) cored and roughly chopped
0.5 pound(s) Uncooked sweet potato(es) peeled and chopped into 1/2-inch cubes
2 medium Uncooked carrot(s) peeled and thinly sliced
2 medium clove(s) Garlic clove(s) minced
2 Tbsp Ginger root fresh, minced
0.5 tsp Ground cloves
0.5 tsp Table salt
0.25 tsp Cayenne pepper
4 cup(s) Vegetable broth reduced-sodium
6 Tbsp Reduced sodium peanut butter natural, creamy-variety
8 cup(s) Fresh spinach leaves, stemmed, packed, chopped

Steps:

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.