Name: Spicy Peanut Stew with Ginger and Tomato
Cook time: 1 h
Ingredients: 1 medium aubergine, peeled and cut into ½-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 jalapeños, seeded and minced; 1 onion, chopped; ⅓ cup tomato purée; 1 small (14.5 ounce) can diced tomatoes, preferably roasted; 4 cups vegetable stock or water; ½ cup natural unsweetened peanut butter; 1 medium courgette, quartered lengthways and sliced ½-inch thick; 2 tablespoons lemon juice (1 to 2 lemons); ⅓ cup chopped coriander leaves, plus leaves to garnish; Cooked rice, to serve; Chopped roasted salted peanuts, to garnish (optional)

Steps

Salt the aubergine in a colander and leave for 30 minutes, then rinse and drain. Mix the cumin, coriander, turmeric and cayenne in a small bowl.
Fry the shallots in 3 tablespoons of the oil over medium-high heat until crisp and caramelised, about 10 minutes. Lift them out, leaving the oil behind. Turn the heat to high and brown the aubergine until just tender, about 10 minutes, then set it aside with the shallots.
Add the last tablespoon of oil and fry the ginger and jalapeño for 30 seconds, then the spice mix for 30 seconds more. Add the onion and cook until soft, about 5 minutes, scraping up the browned bits. Stir in the tomato purée for a minute.
Add the tomatoes, stock, aubergine, shallots and a pinch of salt. Boil for 5 minutes. Loosen the peanut butter with a ladle or two of the hot broth, then stir it back into the pot.
Lower to a simmer, add the courgette, cover and cook for 10–15 minutes until the vegetables are tender. Off the heat, stir in the lemon juice and chopped coriander and adjust the salt.
Serve over rice, topped with coriander leaves and chopped peanuts.