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Spicy Peranut Stew

Spicy Peanut Stew with Ginger and Tomato

I have seen variations of this stew in multiple locations. I’ve made some changes and tweaks to the various recipes I have seen. This is the result.
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Main Course, Soup
Cuisine: African, One Pot Dish
Keyword: African, Stew
Servings: 6 people
Calories: 245.7kcal

Equipment

  • Wok or large pan

Ingredients

  • Salt & Pepper to taste
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground cardamom
  • 1 tbsp turmeric
  • 1 tsp cayenne pepper
  • ¼ cup peanut oil
  • 2 shallots thinly sliced (substitute onions if you like)
  • 1 medium-size eggplant peeled and cut into 1/2-inch dice
  • 2 tbsp fresh ginger peeled and minced
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 1 jalapeño seeded and diced
  • cup tomato paste
  • 1 14.5oz can diced tomatoes, preferably roasted
  • 4 cups vegetable stock
  • ½ cup creamy peanut butter
  • 1 each Zucchini & Yellow squash cut in quarters lengthwise then chopped
  • cup chopped cilantro leaves plus whole leaves for garnish
  • Cooked Basmati rice for serving

Instructions

  • In a small bowl, combine cumin, coriander, turmeric, cayenne, salt & pepper; 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 8-10 minutes.
    Peanut Stew Shallots
  • Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot.
  • Turn heat to high and add diced eggplant. Cook until lightly browned about 10 minutes.
  • Transfer eggplant to the bowl with shallots.
  • Add 1 another tablespoon of oil to pot over medium-high heat.
  • Add onion and ginger, cook until soft, about 5 minutes
  • Scrape up any browned bits while stirring.
  • Add chilies and cook, stir for 30 seconds.
  • Add spices, stirring for 30 seconds more.
  • Add tomato paste to a hot-spot in pan and cook, stirring, 1 minute.
  • Add can of tomatoes, stock, cooked eggplant & shallots and salt to taste.
  • Bring to a boil and cook 5 minutes.
  • Place peanut butter in a medium bowl, add one or two ladlesful of hot soup broth, and stir until emulsified
  • Pour peanut butter mixture back into soup.
  • Reduce heat to a simmer, add the Zucchini & Squash, cover and cook 5 minutes, until vegetables are tender.
  • Turn off heat and stir in chopped cilantro.
  • Serve in bowls with rice, garnished with cilantro leaves.
    Spicy Peanut Stew with Ginger and Tomato

Video

Notes

Other optional vegetables as desired, such as okra, chic peas. Grape tomatoes, etc

Nutrition

Serving: 1cup | Calories: 245.7kcal | Carbohydrates: 38.8g | Protein: 9.8g | Fat: 7.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.5g | Sodium: 819mg | Potassium: 475.1mg | Fiber: 9.8g | Sugar: 8.7g | Vitamin A: 210.8IU | Vitamin C: 43.4mg | Calcium: 8.6mg | Iron: 12.4mg
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