So if you couldn’t tell from the fact I that I started a food blog, I love to cook.
I’ve been cooking and baking probably since about 10 years old. It wasn’t at all uncommon for me to binge watch cooking shows (I’m talking six or more hours in a day people). But some days I just don’t want to spend a ton of time in the kitchen. I don’t want to do the dishes. I don’t want to slave over the stove. I just want good food, and I want it fast.
Thus the creation of this super simple peanut butter curry.
It may not look like much, but I promise you there is sooo much flavor and nutrition in this pot of creamy goodness!
And all you need is one pot, 10 ingredients (minus water), and 30-minutes! I’m not sure it gets much better than that.
Another selling point? The nutrition facts of this recipe. A single serving is 430 calories, 21.8 grams protein, and 13.8 grams fiber, and 28 percent of your daily iron requirements!* This recipe is also vegan, gluten-free, and oil-free!
That’s some good fuel for your body.
If you make this Eggplant & Lentil Peanut Butter curry, make sure you leave me a comment or tag me @sippingonsoy on Instagram or Twitter with the hashtag #sippingonsoy. I love love love seeing your remakes!
To make sure you don’t miss anything, make sure you subscribe to my blog and follow me on social media! Links in the sidebar.
Until next time, friends!
*Based on the recommended daily intake of 18 milligrams for women 19-50 years of age. Men in the same age range need less iron at 8 milligrams per day meaning that one serving of this curry covers 62 percent of their daily needs.
- ½ cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon finely chopped ginger
- 1 medium (450 g) eggplant, chopped
- 1 cup green lentils
- 3¼ cups water, divided
- ½ cup spinach, packed
- ½ cup peanut butter
- ¼ cup plant milk (can sub additional water)
- 3 tablespoons green curry paste (I used Thai Kitchen)
- 1 tsp garlic powder
- Garnishes: lime juice & cilantro
- Serving suggestion: I usually serve this curry with brown basmati rice or a flatbread
- Add onion, garlic, and ginger to a medium sized pot and water sauté over medium-high for about 5 minutes or until fragrant and the onions are translucent. If not oil-free, can sauté in a bit of oil. See notes.
- Add eggplant, lentils and 3 cups water and bring mixture to a boil, stirring occasionally.
- In a blender or food processor, combine spinach, peanut butter, ¼ cup water, plant milk, green curry paste, and garlic powder. Add this mixture to boiling eggplant.
- Stir until evenly incorporated. Reduce heat to medium heat, cover pot, and simmer for 15-20 minutes, or until lentils are soft.
- Once boiling, reduce heat medium heat to a simmer and cover pot. Cook for about 20 minutes or until eggplant is cooked down and lentils are soft.
- Season with salt and pepper to taste (I used ½ teaspoon each).
- Garnish with lime juice and cilantro and serve over rice.
Storage: Keeps for about 4 days in an air tight container in the refrigerator.
Need to save this for later? Hover over any image to pin!