Top 15 Vegetable Stew Recipes in The World

10. Thai Red Curry & Peanut Vegetable Stew

Ingredients

• 1 medium eggplant, cut in 1 inch cubes
• 1 tbsp extra virgin olive oil
• 1/2 white onion, chopped
• 1 red bell pepper, cut in 1 inch slices
• 1 large cauliflower, cut into florets
• 1 cup baby bella mushrooms, washed
• 2 cloves garlic
• 1 tbsp ginger, minced
• 2 tbsp Thai red curry paste (I use Thai Kitchen)
• 1 32 oz box organic vegetable broth
• 3/4 cup creamy peanut butter
• 1 cup canned coconut milk
• juice from 1/2 fresh lime
• 2 green onions, chopped (white & green parts)
• 1/2 cup cilantro, chopped
• zest from one lime
• sea salt
• freshly ground black pepper

Instructions

1. Add eggplant to large colander. Sprinkle with 1 tbsp salt and let sit 30 minutes.
2. Heat large stockpot over medium high heat. Add olive oil and eggplant. Saute for 15 minutes until eggplant is soft and brown on all sides.  Add onion, bell pepper, cauliflower and mushrooms. Saute for 5 minutes. Add garlic, ginger, and curry paste, cook for 1 minute.
3. Add vegetable broth and bring to a boil. Stir in peanut butter. Reduce heat to low and simmer, uncovered, 15 minutes. Add coconut milk, 1/2 green onions, 1/2 of the cilantro, 1/2 tsp each salt and pepper. Stir and simmer for an additional 5 minutes. Stir in lime juice. Taste and adjust seasonings if needed.
4. Serve with remaining green onions, cilantro and lime zest topping each bowl of stew.

Recipe Source