Spicy Peanut Stew W/ Ginger & Tomato, adapted from NY Times
We love this hearty, spicy stew, seasoned with North African spices like cumin, coriander, turmeric and cayenne. It can serve a large crowd happily or be enjoyed over the week for lunch or dinner. Instead of the vegan version by the NY Times, we've adapted the recipe to use our Bold Beef Broth instead of veg stock or water. Of course you can use our Vegan Mushroom Broth for wonderful depth of flavors for vegetarians or those wanting to skip meat for this perfect meal.
Medium-size eggplant, peeled and cut into 1/2-inch dice
Small handful of salt (for sweating eggplant)
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon turmeric
⅛ teaspoon cayenne
¼ cup peanut oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeño chilies, seeded and minced
1 onion, chopped
⅓ cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups Brothee Bold Beef Broth
½ cup natural unsweetened peanut butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2 -inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
⅓ cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Cooked rice, for serving
Chopped roasted salted peanuts, for garnish (optional)
Cut and sweat eggplant with a generous amount of salt, set aside for 30 minutes. Then rinse, drain well and set aside. Prepare your spices by combining cumin, coriander, turmeric and cayenne.
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, broth, 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