Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spicy peanut stew with okra, aubergine & sweet potato. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
To begin making Aubergine in Spicy Peanut Sauce, cut the aubergines in long strips and soak it in water in order to avoid oxidizing further. Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch. Frozen okra and canned tomatoes find a home in a quick okra soup made hearty brown rice and a dash of Creole influence.
Spicy Peanut Stew with Okra, Aubergine & Sweet Potato is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Spicy Peanut Stew with Okra, Aubergine & Sweet Potato is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have spicy peanut stew with okra, aubergine & sweet potato using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spicy Peanut Stew with Okra, Aubergine & Sweet Potato:
- Take 1 onion
- Get 20 pods okra, slice lengthways
- Make ready 1 medium aubergine, cubed
- Make ready 2 tbsp grated ginger
- Prepare 2 green chilli
- Get 1 large sweet potato, cubed
- Get 2 tomatoes, pureed
- Prepare 2 tbsp tomato puree
- Prepare 3 tbsp smooth peanut butter
- Get .5 cup peanuts
- Prepare 1 ltr veg stock
- Make ready 1 tsp paprika
- Take 1 tsp fenugreek
- Take 1 tbsp coriander
- Make ready 1 tsp cumin
It is mostly taken with hot rice during lunch. In this recipe I will use okra to make the Yogurt stew. Heat oil in a heavy-based saucepan, add the onions and garlic and cook until they begin to colour. Add the chillies, coriander and cumin seeds.
Instructions to make Spicy Peanut Stew with Okra, Aubergine & Sweet Potato:
- Chop all the ingredients. Salt the aubergine for 40 minutes. Toast the peanuts in a dry pan.
- Heat the coconut oil in a large pan over a medium heat & saute the onion
- Add the chilli, onion & garlic and cook for a couple of minutes
- Add the spices and cook for another minute
- Add tomato puree and peanut butter and stir to combine.
- Add tomatoes and stock. Bring to the boil and simmer for 10 minutes
- Add vegetables and nuts, bring back to simmer and cook for 20 minutes. Season to taste
- Serve with rice, garnish with chopped nuts, chilli & coriander leaves
When the seeds give off a nutty aroma, toss in the whole aubergines, coating them in the onion and spices. Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the The list of ingredients often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable. _[From the archives: This eggplant/aubergine dish is really nice served cold, though it can be served warm too. It doesn't heat up the kitchen since it's made in the Here they are served cold with a spicy peanut sauce, which makes it a very nice vegetarian/vegan main dish. Serve with rice or cold noodles. Spicy Peanut Stew. "The basis of all African meals is a soupy stew served with a starch," explains Jessica B.
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