Spicy Peanut Stew with Ginger and Tomato

Negative temps mean the most appealing thing is comfort food! This peanut stew has an awesome kick from the ginger, and its consistency (perfect over rice, perfect on its own!) is made possible by 1) eggplant that gets broken down as it cooks and 2) a magical peanut butter emulsion. You can also throw in a bunch of shredded chicken and make burritos to freeze and eat later (this made me 24 burritos!).

If you're not sure you'll be able to get through the whole 8 servings without it going bad: turn it into burritos! I roasted and shredded 5 chicken breasts to mix into the stew. Then, using 8" tortillas, I made 24 burritos (the chicken will thicken the stew even more, so you won't need to worry about liquid spilling out.) Wrap each burrito in foil, put in a freezer-safe bag, and freeze. Then voila! You've got meals for weeks. (Microwave the burritos covered in a paper towel for 2 minutes on each side.)

From the New York Times

Serves 8

Ingredients

1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
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 vegetable stock or water
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 cups thinly sliced tuscan kale (about 1 medium bunch)
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)

Preparation

In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.

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, stock or water, 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 kale, 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, if desired.