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Indian Sweet Potato Edamame Stew

by Livestrong_Recipes  |  Feb 11, 2019

Indian Sweet Potato Edamame Stew
Photo Credit: fotogal/ adobe stock
  1. PREP
  2. 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.