Spicy Peanut Stew With Ginger and Tomato

• Vegan
• Gluten free

• Produce

  • 1/3 cup Cilantro, leaves
  • 1 tsp Coriander, ground
  • 1 Eggplant, medium size
  • 2 inches Ginger, fresh
  • 1 Jalapeno chilies
  • 1 Onion
  • 1 Peanuts, roasted salted
  • 2 Shallots
  • 1 small (14.5 ounce can Tomatoes
  • 1 Zucchini, medium size

• Canned Goods

  • 1/3 cup Tomato paste

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed
  • 1/2 cup Peanut butter, natural unsweetened creamy or chunky

• Pasta & Grains

  • 1 Rice, cooked

• Baking & Spices

  • 1/8 tsp Cayenne
  • 1 tsp Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1/4 cup Peanut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 4 cups Vegetable stock or water

Found on cooking.nytimes.com