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Creamy Peanut Curried Aubergine and Beans

Creamy Peanut Curried Aubergine and Beans
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Creamy Peanut Curried Aubergine and Beans is a rich, hearty, and plant-based dish that combines the earthiness of aubergine with the protein-packed goodness of beans, all enveloped in a luscious, spiced peanut curry sauce. This versatile meal is flavorful, nutritious, and easy to prepare, perfect for any occasion whether a quick weeknight dinner or an impressive dish for gatherings.

Ingredients

Scale

Main Ingredients

  • 1 large aubergine (eggplant), chopped into medium cubes
  • 1 can (about 400g) beans (black beans, kidney beans, or chickpeas), drained and rinsed
  • 3 tablespoons creamy, unsweetened natural peanut butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 to 1 teaspoon chili powder (adjust to taste)
  • 2 medium tomatoes, diced or 2 tablespoons tomato paste
  • 1 cup vegetable broth or water

Finishing Ingredients

  • Juice of 1 lemon or lime
  • Fresh cilantro or parsley, chopped (about 2 tablespoons)
  • Salt, to taste
  • 2 tablespoons cooking oil (vegetable or olive oil)

Instructions

  1. Prepare the Aubergine: Chop the aubergine into medium-sized cubes. Lightly salt the pieces and set aside for about 15 minutes to draw out any bitterness. After this, pat the aubergine dry with a clean towel to remove excess moisture, ensuring it soaks up the curry sauce better and avoids sogginess.
  2. Cook the Aromatics: Heat oil in a large pan over medium heat. Add diced onions and minced garlic, sautéing gently until golden and fragrant, which forms the warm, savory base for the curry.
  3. Add the Spices: Sprinkle in ground cumin, coriander, turmeric, and chili powder. Stir continuously for about a minute to toast the spices and release their essential oils, enhancing the dish’s aroma and flavor.
  4. Build the Curry Sauce: Add the aubergine cubes to the pan along with diced tomatoes or tomato paste. Pour in the vegetable broth and bring to a simmer. Gradually whisk in the peanut butter to create a smooth, creamy, and velvety sauce that evenly coats the ingredients.
  5. Add the Beans: Fold in the drained and rinsed beans. Simmer gently for 10-15 minutes, allowing the aubergine to become tender and the flavors to meld beautifully without boiling aggressively.
  6. Finish and Serve: Just before serving, stir in fresh lemon or lime juice and chopped cilantro or parsley to brighten the dish. Adjust salt and seasoning as needed. Serve warm with basmati rice, naan, or your preferred grain.

Notes

  • Salt the aubergine to draw out moisture and prevent sogginess.
  • Use natural, unsweetened peanut butter for the best flavor and texture.
  • Toast spices gently to release their full aroma and deepen the curry taste.
  • Simmer the curry gently to keep the sauce creamy and preserve bean texture.
  • Adjust seasoning, lemon juice, and chili at the end to balance and brighten flavors.
  • Feel free to add greens like spinach or kale for extra nutrition.
  • Substitute beans with lentils or black-eyed peas for variety.
  • For a lighter version, replace part of the peanut butter with natural yogurt or coconut milk.

Nutrition

Keywords: peanut curry, aubergine recipe, vegan curry, plant-based dinner, bean curry, gluten free curry, easy weeknight meal

Find it online: https://mealsbysarah.com/creamy-peanut-curried-aubergine-and-beans/