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

Spicy Eggplant & Green Bean Curry

with Garlic Rice & Ginger Peanuts

45 MIN
2 Servings
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From the Test Kitchen

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.
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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Spicy Eggplant & Green Bean Curry with Garlic Rice & Ginger Peanuts
Title

Spicy Eggplant & Green Bean Curry

Prepare the ingredients:
How To: Mince Garlic
How To: Safely Cut Round Vegetables
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.

Start the curry:
How to Know When Your Spices Are Toasted
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:
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