1 medium eggplant, cut into 1-inch cubes (remove skin only if desired)
2 tablespoons peanut oil (olive oil or vegetable oil is fine, too)
1 large onion, sliced into 1/4-inch slices
3 large cloves garlic, diced
2 tablespoon diced fresh ginger (about a one-inch nub of ginger)
1 (14 ounce) can chopped tomatoes
1 (15 ounce) pan pure pumpkin (such as Libby's)
1 (15 ounce) can unsweetened coconut milk
2 tablespoons red Thai curry paste
2 teaspoons vegan fish sauce
2 cups low sodium vegetable stock (chicken stock can be substituted)
1/2 cup all natural creamy peanut butter
1/4 cup light brown sugar
Juice from half a ripe lime
Salt and pepper to taste
2 teaspoons sriracha sauce (optional)
1/2 cup chopped cilantro for garnish (Thai basil or regular basil may be substituted)
1/2 cup chopped unsalted peanuts for garnish
2 cups jasmine rice, prepared according to package instructions