Paleo Eggplant Curry Recipe
Eggplant provides a nice canvas for a curry, as it really takes on the flavors of the other ingredients. This quick paleo eggplant curry recipe is sure to satisfy and delight!
Curious About Curry?
Sure, you’ve probably had curry dishes before. But what does that mean exactly? And what’s the difference between the spice and the dish?
Curry is a bit of a catchall term for a lot of Indian-inspired food. The spice combination used is what gives curries their signature taste.
Curry dishes typically contain turmeric, ginger, cumin, and chiles.
The powder form of curry is a blend of numerous spices – sometimes more than 10 are mixed together. Think coriander, ginger, dry mustard, fenugreek, cumin, coriander, and pepper.
Although curries are something we think of as Indian food, it was the British that came up with curry dishes as we know them. They vary around the world and really aren’t a thing in India.
Indian dishes like matar paneer and malai kofta are similar to what we call curry.
For this paleo eggplant curry, I used ginger, curry powder, and black pepper to bring the signature curry taste to the dish.
Using Coconut Products on Paleo
You’ve got it down. You know to avoid grains and all-purpose flour on paleo. You know the substitutions and you’re happy to abide by the rules.
As you’re probably aware, coconut products are basically a staple on paleo, from coconut milk to coconut flour.
But what if you’re allergic to coconut?
First of all, if you have an allergy or sensitivity to coconut, don’t eat it! There are plenty of workarounds I can share with you.
Following a clean eating paleo diet can make you look and feel better – having an allergic reaction or getting sick from your food doesn’t accomplish this goal.
Instead, for this recipe, you can use almond milk. Whether you use coconut or almond milk, just make sure you buy the unsweetened version.
For recipes that call for flour, you can use almond flour, tapioca flour, and arrowroot powder. They’ll do the job, although you may have to play around with matching the right type of flour for a particular recipe.
Why Can’t I Just Eat Dairy?
You can of course. Raw dairy is paleo, however, most of the dairy people consume is not raw.
It’s best to make sure you’re not sensitive to dairy by avoiding consumption for 60 days and reintroducing it to make sure it doesn’t bother you.
- 3 Tablespoons (45 ml) coconut oil
- 2 small eggplants, cut into chunks
- 20 white button mushrooms, chopped
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 Tablespoon (5 g) ginger, minced
- 1 Tablespoon (7 g) curry powder
- 1 can of coconut milk (400 ml)
- Salt and freshly ground black pepper
- 2 Tablespoons chopped cilantro, for garnish
- 2 Tablespoons flaked almonds, for garnish
- Add coconut oil to a large saucepan and sauté the eggplant and mushrooms until they’re softened and slightly browned. Set aside.
- Add in more coconut oil if needed and sauté the onion with the garlic and ginger until the onions turn translucent.
- Add in the curry powder and return the eggplant and mushrooms to the pot. Add in the coconut milk, stir, and season with salt and pepper, to taste.
- Simmer for 15 minutes.
- Garnish with chopped cilantro and flaked almonds and serve with cooked cauliflower white rice
All nutritional data are estimated and based on per serving amounts.
- Calories: 704
- Sugar: 17 g
- Fat: 60 g
- Carbohydrates: 43 g
- Fiber: 20 g
- Protein: 11 g