Spicy Peanut Stew With Ginger and Tomato

May 15, 2023May 15, 20230 1
Spicy Peanut Stew With Ginger and Tomato - A Delicious Vegetarian Stew
in Stew

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 medium eggplant , peeled and cut into 1/2-inch dice
1 teaspoon salt , more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup peanut oil
2 shallots , thinly sliced
2 inches fresh ginger , peeled and minced
1 -2 jalapeno , seeded and minced
1 onion , chopped
1/3 cup tomato paste
1 can diced tomatoes , preferably roasted
4 cups vegetable stock or 4 cups water
1/2 cup natural-style peanut butter ( creamy or chunky )
1 medium zucchini , 6 to 8 ounces , cut in quarters lengthwise , then sliced 1/2 -inch thick
2 tablespoons fresh lemon juice
1/3 cup cilantro leaf , coarsely chopped , plus whole leaves for garnish
cooked rice , for serving
roasted peanuts , chopped , for garnish ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
370
Sugar
9g
Fat
24g
Spicy Peanut Stew With Ginger and Tomato is a delicious vegetarian stew that is perfect for a family dinner or a quick, healthy lunch. This flavorful stew combines the richness of peanut butter with the freshness of ginger and cilantro, and the heat of jalapeno and cayenne to create a unique and satisfying dish that everyone will love. It is a great source of plant-based protein, fiber, and nutrients that will keep you feeling full and satisfied for hours. This recipe is easy and quick to make, so you can enjoy it anytime, anywhere.

Instructions

1.In a medium-sized bowl, toss eggplant with 1 teaspoon of salt and let sit for 30 minutes.
2.Meanwhile, in a small bowl, mix cumin, coriander, turmeric, and cayenne.
3.In a large pot or Dutch oven, heat peanut oil over medium-high heat. Add shallots, ginger, jalapeno, and onion and cook until the vegetables are softened.
4.Add the spice mixture and tomato paste and cook, stirring frequently, until fragrant, about 1 minute.
5.Add diced tomatoes, vegetable stock or water, peanut butter, and zucchini. Bring to a simmer over high heat. Reduce heat to low and cook, uncovered, until the eggplant is tender, around 30 minutes.
6.Stir in lemon juice and cilantro. You can adjust seasoning (salt, cayenne, lemon juice) to your liking
7.Serve over cooked rice. Garnish each portion with chopped roasted peanuts and whole cilantro leaf.

PROS

This vegetarian stew is full of flavor and has a rich, creamy texture from the addition of peanut butter.

It’s also a great source of vegetable protein and fiber.

CONS

Some may find this recipe too spicy.
You may adjust the heat level by reducing the amount of jalapeno or cayenne pepper in the recipe.

HEALTH & BENEFITS

This recipe is high in protein, fiber, vitamins, and minerals. The peanuts in this recipe are a good source of heart-healthy monounsaturated and polyunsaturated fats, protein, and fiber. The eggplant in this recipe is also full of healthy nutrients such as vitamins and fiber. The jalapenos and ginger in this recipe contain anti-inflammatory and immune-boosting properties. This dish can also be made gluten-free and vegan by using vegetable stock and by checking that the tomato paste does not contain animal products.

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