1 tbsp vegetable oil
1 tbsp ginger
1 large onion
1 garlic clove
1 red bell pepper, diced
2 large tomatoes, pureed
10 small round African eggplants, diced
100 g peanut butter (smooth or crunchy)
50 g peanuts
500 ml vegetable stock
1 tsp paprika
1/4 tsp fenugreek seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
salt, harrissa paste or sambal manis to taste
Dicing attachment: Dice the onions first and set aside, then the eggplants and bell pepper.
Grind the spices, garlic and ginger in the mini chopper.
Puree the tomatoes in the food processor.
Attach the stirring attachment.
Heat the oil (120°C) 1 minute, stirring speed 1.
Add the onions, stir (stirring speed 1), 120°C for 5-6 mins or until cooked.
Add the spice-garlic-ginger mix, 100 °C, 30 seconds
Add the pureed tomatoes, peanut butter, peanuts and vegetables, let cook (100°, stirring speed 1) for 20-30 mins. or until the vegetables are tender. Add salt and harissa or sambal manis to taste, serve with rice.