Kare-kare is a Filipino stew usually made with meat or seafood that is cooked in a thick savory peanut sauce. Vegetables like eggplant, cabbage, or other greens are also added. This completely plant-based version keeps the eggplant and throws Chinese long beans and bok choy into the mix. This is a hearty, creamy, and delicious stew with simple flavors that comes together in under 30 minutes and is perfect served over rice.
Kare-Kare: Filipino Peanut Sauce Stew [Vegan, Gluten-Free]
- 2 medium-sized Japanese eggplants, quartered lengthwise and cut into 2-inch pieces
- 1 medium-sized onion, chopped
- 2-3 garlic cloves, finely minced
- 15-20 Chinese long beans, cut into 2-inch pieces
- 3-4 bunches bok choy, bottoms removed and cut in half crosswise
- 2 ripe tomatoes, chopped
- 3 tablespoons roasted peanuts, finely chopped
- 3 tablespoons creamy peanut butter
- 1 vegetable bouillon cube (see notes)
- Salt, to taste
- Heat 2 tablespoons oil in a pan, add onions and garlic; cook over medium heat until onions turn translucent.
- Add tomatoes, cover, and cook until the tomatoes are mushy, about 2-3 minutes.
- Next, add eggplant and long beans; cover and cook until the vegetables are half cooked, about 5-6 minutes.
- Stir in peanut butter along 1/2 cup of water and bouillon cube (or the spices). Bring to a simmer and cook until the vegetables are completely tender, another 3-4 minutes.
- Add the chopped peanuts and simmer for 2 minutes.
- Finally, add bok choy and simmer for another 2 minutes. Serve over steamed rice.
If you don't have bouillon cubes, you can use 1/2 teaspoon each of red chili powder, ground cumin, and ground coriander.