All these ingredients are available at Vallerga’s Market at Redwood Plaza in Napa.

In Africa, groundnut is the name commonly used for peanut. Thick and robust, this stew is hearty enough for a main course.

1 Tbsp. extra virgin olive oil

1 medium red onion, finely chopped

1/2 cup chopped carrot

1/2 cup chopped celery

3 garlic cloves, minced

2 Tbsp. peeled, minced fresh ginger

1 Tbsp. curry powder

1 cup tomato sauce

1 bay leaf

4 cups vegetable broth

12-oz raw sweet potato, peeled and cut into 1/2-inch dice

1 1/2 cups uncooked edamame

3 Tbsp. creamy or crunchy natural peanut butter (or almond butter)

1/4 cup chopped fresh cilantro

8 ounces baby spinach leaves or other fresh greens, torn into bite-size pieces

Salt and pepper to taste

Heat olive oil in a 4-qt saucepan or Dutch oven over medium heat. Add onion, carrot and celery. Sauté until soft and translucent, about 5 minutes.

Add garlic, ginger and curry powder, and sauté until fragrant; do not brown garlic. Add the tomato sauce and bay leaf; cook, uncovered, until tomato sauce is slightly reduced, about 3 minutes.

Add the broth, and bring the mixture to a boil. Reduce heat to low and add sweet potatoes. Simmer for about 5 minutes. Stir in edamame and nut butter until combined. Cook until heated through, about 4 minutes. Stir in cilantro and spinach. Season with salt and pepper. Yield: 2 quarts; 8 1-cup servings.