Description
A rich and hearty plant-based curry combining creamy peanut butter, tender aubergine, and nourishing beans in a spiced coconut sauce. Perfect for cozy meals or make-ahead dinners.
Ingredients
- Aubergine (Eggplant): 2 medium-sized, chopped into cubes – Adds tender texture and absorbs all the bold curry flavors.
- Cooked Beans (Chickpeas or Cannellini): 1.5 cups – Offers protein and a creamy bite.
- Onion: 1 large, finely chopped – The savory foundation for building flavor.
- Garlic Cloves: 3, minced – Brings pungent warmth and depth.
- Fresh Ginger: 1 tablespoon, grated – Adds a zingy brightness.
- Curry Powder: 1.5 tablespoons – The aromatic heart of the dish.
- Ground Cumin: 1 teaspoon – Deepens the earthiness.
- Smoked Paprika: 1 teaspoon – Brings a subtle smoky undertone.
- Tomato Paste: 2 tablespoons – Adds acidity and color.
- Natural Peanut Butter: 1/3 cup – Gives body, creaminess, and nutty richness.
- Coconut Milk (Full-Fat): 1 can (400ml) – Lush and velvety base.
- Vegetable Broth: 1 cup – Helps thin the sauce and develop flavor.
- Fresh Lime Juice: From 1 lime – Balances with acidity at the end.
- Salt and Pepper: To taste – Essential seasoning to bring it all together.
- Fresh Coriander: A handful, chopped – Adds a fresh finishing touch.
Instructions
- Preheat Your Equipment: Heat a large pot or Dutch oven over medium heat and drizzle with oil.
- Combine Ingredients: Sauté chopped onion for 5 minutes until translucent. Add garlic and ginger and cook for 1 more minute until fragrant. Stir in curry powder, cumin, and paprika. Toast the spices briefly.
- Prepare Your Cooking Vessel: Add tomato paste, stirring for a minute. Then stir in peanut butter until melted and blended.
- Assemble the Dish: Add aubergines, cooked beans, coconut milk, and vegetable broth. Stir until everything is well combined.
- Cook to Perfection: Simmer on low heat, uncovered, for about 25 minutes, stirring occasionally, until the aubergine is tender and the sauce thickens.
- Finishing Touches: Stir in lime juice, adjust salt and pepper to taste, and sprinkle with fresh coriander.
- Serve and Enjoy: Ladle the creamy curry into bowls and serve with fluffy rice or warm flatbread.
Notes
- Roast aubergine for added depth and flavor.
- Add spinach or kale in the last few minutes for extra greens.
- Let the curry rest for 10 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg