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Ginger Peanut Stew


This rich, warming ginger, peanut stew from Bastyr nutrition student Lizzie Diehl travels and reheats well. Serve it over brown rice, and share it with a neighbor.


2 tbsp
olive oil
onion, finely chopped
1⁄4 cup
minced ginger
1 tsp
ground coriander
1⁄2 tsp
zucchini, sliced into thin quarter moons
3 cup
vegetable stock
16 oz
canned diced tomatoes, with liquid
3⁄4 cup
chunky peanut butter (100 percent peanut preferred)
1⁄4 tsp
  to taste
salt and pepper
  to taste
cilantro, chopped (for garnish)


Heat oil in 4-quart saucepan over medium heat. Add the onion and ginger and cook until onion softens, stirring frequently. Add the coriander and cayenne and saute, stirring, for 1 minute.

Once the spices are fragrant, add zucchini, vegetable stock and canned tomatoes. Bring soup to a boil, reduce to a simmer, and cover. Cook, stirring occasionally, until the zucchini and tomatoes are tender, about 15 minutes.

Add peanut butter and nutmeg and whisk to combine. Simmer a few minutes more, then add salt and pepper to taste. Serve, garnished with chopped cilantro.

To reheat, first stir in an additional ½ cup vegetable stock or water. Then bring to a simmer on the stovetop.

Ginger Peanut Stew


SourceCopyright 2015, L. Diehl, Original recipe
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes