2 tablespoons vegetable oil
1 large onion diced
2 cloves garlic minced
1 bell pepper, chopped
stems from 1 bunch cilantro finely chopped
2 large carrots thinly sliced
2 teaspoons aleppo pepper (or less of regular flaked red pepper)
2 tablespoons curry powder
3 cups vegetable broth
2 (14-oz) cans diced or crushed tomatoes with juice
1 (14-oz) can corn kernels drained
1 sweet potato, cooked & mashed a bit
2/3 cup natural peanut butter
1 can low fat coconut milk
8 ounces fresh baby spinach cut into ribbons
handful chopped cilantro for garnish
cooked rice, millet or couscous for serving
In a large, heavy pot warm the oil over medium heat, then add the onion, garlic, pepper & cilantro stems. Cook until the onion has softened & turned golden, 10-12 minutes. Stir in the carrots, pepper & curry powder, and cook until the spices are fragrant, about a minute more.
Add the broth, corn, sweet potatoes and tomatoes. Stir well & bring to a boil. Lower the heat & let cook gently until the carrots are soft, about 20 minutes, stirring occasionally Add peanut butter, coconut milk & spinach and continue cooking another 10-15 minutes. Season to taste.
Serve with cooked grain, garnished with chopped cilantro.