SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
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Christy Martinez
[email protected]This recipe looks delicious! I can't wait to try it.
Han Ho
[email protected]I'm not sure what I did wrong, but my stew turned out really watery. I think I might have added too much liquid.
GAMING AOVI
[email protected]This recipe is a great way to use up leftover chicken. I also like to add some chopped vegetables to the stew, such as carrots, celery, and onions.
AYAH TV
[email protected]I've made this stew several times now and it's always a crowd-pleaser. Everyone loves the creamy peanut sauce and the tender chicken.
deborah ifeadi Ataja
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Tim O'Connell
[email protected]I'm not a big fan of peanut stews, but this one was actually really good. The flavors were well-balanced and the stew had a nice thick consistency.
Claudius Diwoni
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less cayenne pepper.
jana tharw
[email protected]This stew was amazing! The peanut sauce was so creamy and flavorful. I will definitely be making this again.
Eric walugada
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I like to add a little extra ginger and garlic to give it a bit more of a kick.
Arsenal Wenger
[email protected]This spicy peanut stew was a hit with my family! The flavors were amazing, and the stew was just the right amount of spicy. I will definitely be making this again.