RECIPES
Indian Sweet Potato Edamame Stew
by Livestrong_Recipes | Feb 11, 2019
Photo Credit: fotogal/ adobe stock
- PREP
- 25 m
- COOK
- 1h 10m
- TOTAL
- 1h 35m
Recipe from The With or Without Meat Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.
INGREDIENTS
SERVES 5
- 2 tsp extra-virgin olive oil
- 1 medium White Onion
- 2 garlic clove
- 1/4 tsp Hot Pepper Sauce
- 3/4 tsp Ground Cinnamon
- 3/4 tsp Ground Coriander Seed
- 1 1/2 cups Tomatoes, Diced, No Salt Added
- 8 cups Diced Sweet Potatoes
- 2 cups low-sodium vegetable broth
- 1/2 tsp ground black pepper
- 1 1/2 cups Edamame Shelled Soybeans
- 1/2 tsp sea salt
- 1/4 cup Cilantro
DIRECTIONS
1
Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the onion and sauté until lightly caramelized, about 8 minutes. Add the garlic, harissa, cinnamon, and coriander and sauté for 30 seconds.
2
Add the tomatoes with liquid, sweet potatoes, broth, and black pepper and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the sweet potatoes are cooked through and softened, about 45 minutes.
3
Stir in the edamame and salt and continue to simmer, covered, until the edamame is fully heated, about 10 minutes. Add salt to taste.
4
Ladle the stew into a bowl, sprinkle with the cilantro, and serve.
