This vegan stew with peanut butter, ginger, cumin and coriander is so delicious and very easy to prepare. I love the combination of spices and the creaminess of the peanut butter makes it irresistible! Serve with a nice green salad.

From a New York Times recipe by Julia Moskin

Ingredients

• 1 medium-size eggplant, peeled and cut into 1/2-inch pieces
• 1 teaspoon salt, more to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon turmeric
• pinch cayenne
• ¼ cup peanut oil
• 2 shallots, thinly sliced
• 2 inches fresh ginger, peeled and minced
• 1  jalapeño chilies, seeded and minced
• 1 onion, chopped
• 3 tablespoons cup tomato paste
• 1 small (14.5 ounce) can diced tomatoes, preferably roasted
• 4 cups vegetable stock 
• ½ cup natural unsweetened peanut butter 
• 1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then sliced 1/2 -inch thick
• 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)

Instructions

1. 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.
2. In a large pot, heat 3 tablespoons olive 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.
3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and jalapeno 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.
4. Add diced tomatoes, stock, eggplant, shallots and a generous pinch 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.
5. Reduce heat to a simmer, add zucchini, cover and cook 15-20 minutes, until vegetables are tender. Turn off heat and stir in 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.