Gluten Free/ Paleo/ Vegan/ Vegetarian

Spicy Eggplant, Cauliflower and Peanut Stew

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This is the vegetarian version of the Ghanian chicken dish that I cooked but was frustrated that I could not taste it (I am vegetarian) but suffered the Chief Taster making lots of enjoyment sounds eating his.  So I made my own version, kept the sauce and the method the same but just added some veggies.   If you like a satay sauce, you will love this!  Spicy, creamy and nutty!   I used cauliflower and eggplant as I love cauliflower and the eggplant absorbs the flavour (just like tofu) but you could mix it up with other veggies! 

When using peanut butter, read the ingredients carefully as a lot can be packed with sugar.  Best to buy one from a health food shop…Keep in natural and unprocessed as possible.

INGREDIENTS

Half head cauliflower, cut into florets

1 eggplant (aubergine) cut into large chunks

1-inch piece of ginger, peeled and roughly chopped

2 cloves garlic, peeled and roughly chopped

1 onion, peeled and chopped

2 tblspn tomato puree

1tblspn coconut oil (or cooking oil of your choice)

1 tomato, roughly chopped

1 tin chopped tomatoes

2/3 cup peanut butter

1/2 tspn salt

1/2 tspn white pepper

2 red chillis, roughly chopped (I keep the seeds for this dish as I like the heat! Remove them if you want)

1 medium-size eggplant (aubergine) cut into large chunks

1 cup vegetable stock

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METHOD

  • Place the ginger, garlic, red chillis, half the onion and tomato in a blender and blitz into a sauce.
  • Heat the oil in large saucepan.
  • On a medium heat, cook the sauce for 2- 3 minutes.
  • Add the eggplant (auberine) and coat it thoroughly in the sauce and cook for 5 minutes.
  • Add the tinned tomatoes, stock, tomato puree and cauliflower, salt and pepper.  Bring to the boil, cover and simmer for 5 minutes.
  • Add the peanut butter and cook for a further 15 minutes until the vegetables are cooked through.
  • Eat and enjoy!

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3 Comments

  • Reply
    Tracy
    March 9, 2016 at 10:26 pm

    Hi. I followed this recipe exactly except for the fact that you call for 1 onion, put half in the sauce starter, and never discuss the other half. So i didn’t use the whole onion and thank goodness because it was way to onion-y for me! Plus my family felt like it didn’t quite know what it wanted to be, a peanut sauce or a tomato sauce. It was just plain odd and I have a lot left that I hope my husband will eat for leftovers… Feel free to let me know if there is something missing from this recipe or you’ve since improved upon it in any way. Thanks.

    • Reply
      Angela Coleby
      March 14, 2016 at 9:35 am

      Hi Tracy, sorry it didn’t work out. I haven’t made it in a while so will give it another go to see if I have the same issues as you. Perhaps add some more peanut butter? Thanks for popping by!

  • Reply
    Mornings… | 80/20sund
    July 2, 2013 at 12:02 pm

    […] for dinner I made this “Spicy Eggplant, Cauliflower and Peanut Stew”. It was really delicious…can’t wait to eat the leftovers later […]

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