Name: Paleo Eggplant Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 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

Ingredients

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

Instructions

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

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

Calories: 704
Sugar: 17 g
Fat: 60 g
Carbohydrates: 43 g
Fiber: 20 g
Protein: 11 g