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!
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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.
One Bowl, 30-minute Eggplant and Lentil Curry
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon finely chopped ginger
- 1 medium 450 g eggplant, chopped
- 1 cup green lentils
- 3 1/4 cups water divided
- 1/2 cup spinach packed
- 1/2 cup peanut butter
- 1/4 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, 1/4 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 1/2 teaspoon each).
Garnish with lime juice and cilantro and serve over rice.
Water or Oil Sauté: I sauce in water to avoid cooking with oil. Essentially you just need to add a splash of water to your pan with the vegetables over medium-high heat and let it cook down. If your veggies dry out, just add a bit more water until they are softened. Alternatively, if you don't mind cooking with oil you can sauté onion mixture in about 2 teaspoons of oil until fragrant and translucent.
Storage: Keeps for about 4 days in an air tight container in the refrigerator.
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