Recipes

“Astig” Vegan & Gluten-Free Filipino Peanut Stew

With Eggplant

After several days in the kitchen testing and altering recipes, I finally perfected my Vegan & Gluten-Free Filipino Peanut Stew (Kare-Kare) with Eggplant.

A traditional Filipino Filipino Peanut Stew (Kare-Kare) is essentially a peanut and vegetable stew seasoned with earthy annatto powder, garlic and soy sauce. This is a staple dish in many Filipino households.

This “Astig” Vegan & Gluten-Free Filipino Peanut Stew embodies all of the traditional complexity and flavors of this creamy hearty dish.

Get ready to dig in!

Filipino Peanut & Eggplant Stew

Nicole Kearsley
I wish you could smell this. You'll make this dish frequently because of eggplant, yum!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Filipino, Vegan
Servings 2

Ingredients
  

  • 1.5 cups Jasmine Rice divided
  • 1 Onion sliced
  • 2 cloves Garlic minced
  • 1 Eggplant cut into 1" cubes
  • 1 bunch Baby Bok Choy roughly chopped
  • 2 Scallions sliced
  • 2 tablespoon Peanuts chopped
  • 1 tablespoon Tomato Paste
  • 3 tablespoon Tamari
  • 1/4 cup Peanut Butter

Instructions
 

  • Divide rice, reserving 3 Tbsp for the next step. Cook remaining rice according to package directions. In a bowl whisk together 1.5 cups warm water, peanut butter, and tamari, set aside.
  • Add the reserved jasmine rice to a large pot over high heat. Toast the rice, stirring constantly, until it browns slightly and smells nutty, about 5 to 8 minutes. Transfer the toasted rice to a food processor and pulse into a coarse powder.
  • Return the pot to medium-high heat with 2 tbsp vegetable oil. Once hot, add sliced onion, minced garlic, and cubed eggplant.
  • Cook, stirring occasionally, until the eggplant softens and browned, approximately 7 minutes. Stir in tomato paste and season with 1/4 tsp salt and 1/2 tsp pepper. Cook until the tomato paste is fragrant, approximately 1 minute.
  • Add the toasted rice, tamari, peanut butter, and water mixture and chopped baby bok choy to the pot.
  • Stir well to combine and bring to a boil. Cover, reduce to heat to medium-low and simmer stew until thickened, approximately 6 to 7 minutes.
  • Serve stew over jasmine rice topped with chopped peanuts and scallions.

Notes

ADD MORE FLAVOR: Serve this dish with vinegar, and chili paste. 
*OIL: Instead of oil, I used vegetable broth and added as much as I needed to prevent burning.
**SERVING: This recipe yields 17 grams of protein for each serving.
***CREDIT: Recipe adapted from Purple Carrot.
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