Spicy Eggplant & Green Bean Curry

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.

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.

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.

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.

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.

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