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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aishwarya Kunwar
[email protected]This stew is a great way to use up leftover chicken. It's also a very affordable meal to make. I love the creamy peanut sauce and the ginger and tomato add a nice depth of flavor.
Ramzan Amin
[email protected]This stew was a disappointment. The flavors were bland and the texture was watery. I wouldn't recommend this recipe.
Zahab 66
[email protected]I made this stew for a potluck and it was a huge success! Everyone loved it. The flavors were perfect and the stew was so easy to make. I will definitely be making this again.
shaley Wood
[email protected]This stew was just okay. The flavors were a bit muddled and it was a bit too spicy for my taste. I wouldn't make it again.
Wiliam Barnes
[email protected]This is my new favorite stew recipe! It's so easy to make and the flavors are incredible. I love the combination of spicy and sweet. I've already made it several times and it's always a hit.
Susanna Benedict
[email protected]This stew was a bit bland for my taste. I added some extra spices and it was much better. I also served it with some crusty bread to soak up the sauce.
Lisa Harris (Nanny)
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! The flavors are amazing and the stew is so easy to make. I will definitely be making this again.
Maylouise Janari
[email protected]This stew was delicious! I followed the recipe exactly and it turned out perfectly. The flavors were well-balanced and the peanuts added a nice texture. I served it over rice and it was a hit with my family.
Charlse Paul
[email protected]I've made this stew several times and it's always a crowd-pleaser. The creamy peanut sauce is irresistible and the ginger and tomato add a nice kick. I usually serve it with rice or quinoa and it's always a hit.
promoter sewa
[email protected]This recipe was a bit too spicy for my taste, but I was able to tone it down by adding some coconut milk. The stew had a great flavor and the peanuts added a nice crunch. Overall, it was a good recipe but I would make some adjustments next time.
ThatGirl Horizon
[email protected]I made this stew in my slow cooker and it turned out perfect! The meat was fall-apart tender and the sauce was rich and flavorful. I served it with crusty bread for dipping and it was a hit with my guests.
Jason Eaves
[email protected]This stew was easy to make and packed with flavor. I used a combination of red and green bell peppers and added some chopped carrots for extra veggies. Served it over quinoa and it was a delicious and healthy meal.
Ahmed Hu
[email protected]I'm not usually a fan of spicy food, but this stew was surprisingly mild. The flavors were well-balanced and the peanuts added a nice touch of sweetness. I would definitely make this again.
SLP Entertainment Channel (Sonam)
[email protected]This spicy peanut stew was a hit with my family! The ginger and tomato added a delicious depth of flavor, and the peanuts gave it a creamy texture. I served it over rice and everyone went back for seconds.