Spicy Eggplant & Green Bean Curry with Garlic Rice & Ginger Peanuts

Spicy Eggplant & Green Bean Curry

with Garlic Rice & Ginger Peanuts

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving

In this dynamic vegetarian curry, we’re tempering the heat of our spice blend (including warming flavors like cumin, turmeric and cayenne) with creamy coconut milk—a technique commonly used in the cuisines of India’s southern coast. Three types of seasonal vegetables—green beans, baby leeks and petite fairy tale eggplants—give our curry a satisfying array of flavors and textures. We’re serving it all with garlic-infused jasmine rice and a garnish of ginger-sautéed peanuts, for even more enticingly vibrant flavor.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the peanuts. Peel and mince the garlic and ginger. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the eggplants into ½-inch-thick rounds. Snap off and discard the green bean stems; cut into 1-inch pieces. Cut off and discard the roots of the leeks; cut into 1-inch pieces. Pick the cilantro leaves off the stems; discard the stems.

Make the ginger peanuts:
2 Make the ginger peanuts:

In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and half the ginger. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Cook the rice:
3 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and season with salt and pepper to taste. Set aside in a warm place.

Start the curry:
4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and ginger; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the eggplants; cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the green beans, leeks and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste; cook, stirring frequently, 2 to 3 minutes, or until dark red.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and ¼ cup of water to the pan; season with salt and pepper. Reduce the heat to medium; simmer, stirring occasionally, 12 to 14 minutes, or until the vegetables have softened and the liquid is slightly thickened. (Be careful not to boil, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished curry and cooked rice between 2 dishes. Garnish with the cilantro, ginger peanuts and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughly chop the peanuts. Peel and mince the garlic and ginger. Using a peeler, remove the lime rind, avoiding the pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the eggplants into ½-inch-thick rounds. Snap off and discard the green bean stems; cut into 1-inch pieces. Cut off and discard the roots of the leeks; cut into 1-inch pieces. Pick the cilantro leaves off the stems; discard the stems.

2 Make the ginger peanuts:

In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the peanuts and half the ginger. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.

Make the ginger peanuts:
Cook the rice:
3 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Stir in the lime zest and season with salt and pepper to taste. Set aside in a warm place.

4 Start the curry:

While the rice cooks, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and ginger; cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Add the eggplants; cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the green beans, leeks and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomato paste; cook, stirring frequently, 2 to 3 minutes, or until dark red.

Finish the curry:
5 Finish the curry:

Add the coconut milk (shaking the can just before opening) and ¼ cup of water to the pan; season with salt and pepper. Reduce the heat to medium; simmer, stirring occasionally, 12 to 14 minutes, or until the vegetables have softened and the liquid is slightly thickened. (Be careful not to boil, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished curry and cooked rice between 2 dishes. Garnish with the cilantro, ginger peanuts and remaining lime wedges. Enjoy!

Plate your dish: