Spicy Peanut Stew With Ginger and Tomato

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Peanut oil

  Salad or cooking

  ¼ cup or 54g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Ginger root

  Raw

  200g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Onions

  Raw

  1 medium or 110g

• Tomato paste

  Canned, without salt added

  ⅓ cup or 87g

• Tomatoes

  Red, ripe, cooked, with salt

  14 oz or 397g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Lemon juice

  Raw

  2 tbsp or 30g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Peanuts

  Valencia, raw

  100g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Cook rice according to package directions. Meanwhile, 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.
2. 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.
3. 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.
4. 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.
5. 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.

Similar Foods

• Spicy Tofu Scramble With Tomato and Ginger
• Stewed Potatoes and Green Beans with Tomatoes
• Pork Chops with Stewed Tomatoes, Capers and Rosemary
• Spicy Chicken and Bean Stew
• Vegan Peanut and Sweet Potato Stew
• Mung Bean & Quinoa Bowls with Spicy Ginger Turmeric Broth