Food

Eggplant curry

January 22, 2018

This Egpplant curry is a nutrition bomb!

Yields1 Serving

 1 eggplant
 1 onion
 3 cloves garlic
 3 carrots
 8 oz mushrooms
 1 can diced tomatoes
 1 cup red lentil
 4 cups water
 ½ can coconut milk
 1 tsp ghee
Spices
 curry powder
 turmeric
 cumin

1

Preheat oven to 375 degrees.

2

Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.

3

Heat a large pot over medium heat. Add the onion, garlic, and carrots (chopped) and sauté for 2 to 5 minutes (on ghee butter). Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

4

Remove the eggplant from the oven, let it cool a bit and roughly it chop into pieces. Add the eggplant, mushrooms, tomatoes and spices to the pot and saute until the mushrooms are soft.

5

Stir in the lentils, coconut milk and water to the pot. Bring to a boil, cover the pot then reduce to a simmer.

6

You can serve it over rice.

Ingredients

 1 eggplant
 1 onion
 3 cloves garlic
 3 carrots
 8 oz mushrooms
 1 can diced tomatoes
 1 cup red lentil
 4 cups water
 ½ can coconut milk
 1 tsp ghee
Spices
 curry powder
 turmeric
 cumin

Directions

1

Preheat oven to 375 degrees.

2

Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.

3

Heat a large pot over medium heat. Add the onion, garlic, and carrots (chopped) and sauté for 2 to 5 minutes (on ghee butter). Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

4

Remove the eggplant from the oven, let it cool a bit and roughly it chop into pieces. Add the eggplant, mushrooms, tomatoes and spices to the pot and saute until the mushrooms are soft.

5

Stir in the lentils, coconut milk and water to the pot. Bring to a boil, cover the pot then reduce to a simmer.

6

You can serve it over rice.

Eggplant curry
Nutrition Facts
Serving Size 1
Servings Per Container 3

Amount Per Serving
Calories 492 Calories from Fat 64.8
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 3.8g 19%
Trans Fat 0g
Cholesterol 24.9mg 8%
Sodium 329.7mg 14%
Total Carbohydrate 76.3g 25%
Dietary Fiber 30.4g 122%
Sugars 18.3g
Protein 32.1g 64%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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