Spicy Peanut Stew with Ginger and Tomato

🧂 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
• 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

• 1 In a small bowl, combine cumin, coriander, turmeric, cayenne, salt & pepper; set
  aside.
• 2 In a large pot, heat 3 tablespoons oil over medium-high heat.
• 3 Add shallots and fry, stirring often, until soft, crisp and caramelized, about
  8-10 minutes.
• 4 Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot.
• 5 Turn heat to high and add diced eggplant. Cook until lightly browned about 10
  minutes.
• 6 Transfer eggplant to the bowl with shallots.
• 7 Add 1 another tablespoon of oil to pot over medium-high heat.
• 8 Add onion and ginger, cook until soft, about 5 minutes
• 9 Scrape up any browned bits while stirring.
• 10 Add chilies and cook, stir for 30 seconds.
• 11 Add spices, stirring for 30 seconds more.
• 12 Add tomato paste to a hot-spot in pan and cook, stirring, 1 minute.
• 13 Add can of tomatoes, stock, cooked eggplant & shallots and salt to taste.
• 14 Bring to a boil and cook 5 minutes.
• 15 Place peanut butter in a medium bowl, add one or two ladlesful of hot soup
  broth, and stir until emulsified
• 16 Pour peanut butter mixture back into soup.
• 17 Reduce heat to a simmer, add the Zucchini & Squash, cover and cook 5 minutes,
  until vegetables are tender.
• 18 Turn off heat and stir in chopped cilantro.
• 19 Serve in bowls with rice, garnished with cilantro leaves.

Nutrition Info