Spicy Peanut Stew

Spicy Peanut Stew

Tags

Rice
Stew

Cook

Ingredients

  • 1 eggplant, diced
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander
  • ¼ tsp turmeric
  • ⅛ tsp cayenne
  • ⅛ cup peanut oil
  • 2 shallots, thinly sliced
  • 2 inches ginger, minced
  • 1 to 2 chillies, minced
  • 1 onion, chopped
  • ⅓ cup tomato paste
  • 1 can diced tomatoes
  • 3 cups vegetable stock
  • ¼ cup peanut butter
  • 1 courgette, diced
  • 2 tbsp lemon juice
  • ⅓ cup coriander, chopped
  • Cooked rice
  • Chopped roasted peanuts

Steps

  1. Toss eggplant with 1 teaspoon salt, set aside for 30 minutes. Rinse, drain and set aside.
  2. In a large pot heat oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized.
  3. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Set aside.
  4. Raise heat to high and add eggplant. Cook, stirring often until lightly browned. Transfer to shallot bowl.
  5. Add a little more oil. Lower heat and add ginger and chilli and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more.
  6. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent.
  7. Add tomato paste and cook, stirring, 1 minute. Add diced tomatoes, stock, eggplant, shaoxing and season with salt. Bring to a boil and simmer for five minutes.
  8. Place peanut butter in a bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
  9. Reduce heat to a simmer, add courgette, cover and cook for 10 to 15 minutes. Turn off heat and add lemon juice and coriander.
  10. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnish with coriander and chopped peanuts.