Prep time: 30 minutes
Cook Time: 20 minutes
Total time: 50 minutes
Yield: 6 cups
1 small onion, coarsely chopped
1 (2-inch piece) fresh ginger, peeled and sliced
4 garlic cloves, coarsely chopped
1 cup The Heat Is On peanut butter
1 teaspoon ground cumin
1 tablespoon sweet paprika
1 bunch cilantro
1 (13.5-ounce) can unsweetened coconut milk
3 tablespoons brown sugar
2 cups chicken or vegetable broth
2 small eggplant (about 1 pound), quartered lengthwise and cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 cups frozen snap peas
2 tablespoons lime juice
1 tablespoon fish or soy sauce
Cooked rice for serving
1. Slice cilantro stems from leaves; place stems in blender (reserve a few leaves for serving and store remainder). To cilantro stems in blender, add onion, ginger, garlic, peanut butter, cumin, paprika, sugar and coconut milk. Process until smooth. Season with salt.
2. Transfer sauce to a large pot and heat over medium; simmer 5 minutes, stirring often, to blend flavors and reduce liquid slightly.
3. Stir in broth, eggplant and peppers; simmer 10 minutes or until eggplant is tender. Stir in snap peas, then lime juice and fish sauce to taste. Serve curry over rice and top with cilantro leaves.