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Kidney Bean and Eggplant Peanut Curry

This kidney bean curry is packed with hearty beans, silky eggplant, and creamy peanut butter to make an easy and flavorful plant-based meal.
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Prep Time:15 minutes
Cook Time:30 minutes
Servings: 3

Ingredients

Spices

  • 2 tsp cumin seeds
  • ¾ tsp ground coriander
  • ¾ tsp turmeric
  • ½ tsp red chili powder*1
  • ¼ tsp black pepper

Curry

  • 1 ½ tbsp olive oil divided
  • 1 globe eggplant
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 3 tbsp tomato paste
  • 1 ½ cups water
  • 1 ½ tbsp soy sauce2
  • 2 tsp sugar
  • 2 cups kidney beans
  • ¼ cup peanut butter
  • ½ cup water
  • 4 cups spinach chopped

To Finish

  • 1 tbsp lime juice
  • ½-1 tsp garam masala
  • ¼ tsp salt or more to taste
  • handful of cilantro

Instructions

  • Mix spices together in a small bowl and set aside.
  • Chop eggplant (you can peel the skin if you'd like) and place in a large bowl of water. Mix in 1/2 tsp salt and soak for 10 minutes.
  • Drain eggplants and pat dry.
  • Heat 1 tbsp oil in a pot over medium heat. Add eggplants and pan fry until soft, stirring occasionally. Remove eggplant from the pan.
  • Add remaining 1/2 tbsp oil to the pot. Add onions and a pinch of salt. Sauté until onions start to brown.
  • Add garlic and ginger and stir until fragrant, about 30 seconds.
  • Add spices and stir for 1 minute.
  • Add tomato paste and stir for 30 seconds to briefly toast.
  • Add eggplants and stir until well combined.
  • Add water, soy sauce, sugar, and beans. Cover, bring to a boil, then reduce heat to medium low to simmer for 15 minutes.
  • Whisk peanut butter and water together until smooth.
  • Add spinach and peanut butter mixture to the curry. Continue simmering until spinach wilts.
  • Turn off heat and stir in lime juice, garam masala, salt, and cilantro. Taste and add more lime juice/salt/sugar as desired.

Notes

1) You want to use a pure chili powder, not the American "chili powder" which is a blend of spices. The chili powder adds spiciness, so reduce if you're sensitive to spice. If you don't have pure chili powder, you can add 1/8 - 1/4 tsp of cayenne pepper for heat. 
2) Use tamari for a gluten-free option. For a soy-free alternative (also Plant-Based Whole30 friendly), use coconut aminos* instead of soy sauce and omit the sugar.