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.
Yield: 6 people
Calories: 245.7kcal
Equipment
- Wok or large pan
Materials
- 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
- ⅓ 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
- ⅓ 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.
- 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.
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