Spicy Ginger Peanut Stew (Low FODMAP, Vegan, Gluten-Free) [Recipe Redux]

by Sarah on December 21, 2016 · 2 comments

So the theme of this month’s Recipe Redux was Grab a Book (and Cook), celebrating December 2016 by choosing a recipe on page 16, 201, 12, or some combination of all those numbers.

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Instead, I grabbed an e-mail. But it was sent on December 16th.

[Or the 18th. Whatever.]

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The thing is, The Professor is already up north, where I will soon join him, but while he’s gone, I needed to make this recipe, because it features two of his most hated–and my most favorite–ingredients: ginger and peanut butter.

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I made it Low FODMAP by removing the shallots and onions, using water instead of broth, and–because too much zucchini always causes me tummy trouble–subsituted the better tasting yellow squash.

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I also made it a bit healthier (maybe?) by roasting the veggies instead of frying them, although you could definitely just saute or steam them with the ginger and spices in the pot.

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This is CRAZY good and SUPER simple and I wish I had any chance of convincing The Professor to eat it. Guess I’ll just have to save it for every time he goes out of town. :)

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Low FODMAP Spicy Ginger Peanut Stew

[Adapted from Julia Moskin’s recipe for The New York Times]

(Serves 8)

  • 1/2 lb. yellow squash (about two small to medium sizes), chopped
  • 1 medium eggplant, chopped
  • 1 Tbsp. coconut oil
  • 3-4 Tbsp. minced ginger
  • 1 tsp. salt
  • 1 1/4 tsp. ground cumin
  • 1 tsp. ground coriander
  • 3/4 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1/4 asafoetida (optional)
  • 2 14.5 oz cans fire roasted diced tomatoes (with no added seasonings for Low FODMAP)
  • 1/4 cup tomato paste
  • 4 cups water
  • 1/2 cup natural peanut butter (or 1/2 cup peanut flour mixed with 1/4 cup water)
  • 2-3 Tbsp. lemon juice
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1/4 cup dry roasted peanuts, for garnish
  • 2 cups brown rice, dry measure
  1. Roast squash and eggplant for 20 minutes in a 400 degree oven (until crisp tender, but not mushy). Set aside.
  2. Prepare rice acording to package directions.
  3. While rice is cooking, heat coconut oil in a soup pot over medium heat until melted.
  4. Add ginger and seasonings to the pot, stirring well. Cook and stir about 2-3 minutes.
  5. Add tomatoes, tomato paste, water, and peanut butter to the pot.
  6. Bring to a boil, then reduce heat to a simmer.
  7. Stir in roasted veggies.
  8. Just before serving, stir in lemon juice and cilantro.
  9. Serve over brown rice, sprinkled with cilantro and peanuts.

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{ 1 comment… read it below or add one }

Joyce @ The Hungry Caterpillar January 13, 2017 at 11:00 pm

I’m definitely pinning this! I love peanuts in savory dishes–peanut together with tomato is especially delicious!

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