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

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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