Low Carb Delicious Aubergine Curry
Savor the rich, aromatic flavors of this Low Carb Delicious Aubergine Curry—a wholesome dish that's perfect for a healthy weeknight dinner. Packed with tender, spiced aubergine (eggplant) cubes simmered in a luscious coconut milk and tomato base, this curry is infused with warming spices like turmeric, cumin, and coriander, creating a vibrant and comforting meal. The combination of fresh ginger, garlic, and a squeeze of lime adds a zesty freshness to balance the deep, earthy flavors of the curry powder. Gluten-free and keto-friendly, this recipe is easy to prepare in under an hour and makes four generous servings. Serve it hot, garnished with fresh coriander leaves, and let this irresistible dish become your new favorite low-carb curry! Perfect for spice lovers searching for healthy and flavorful recipes.
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Recipe Information
Ingredients
- 2 medium-sized aubergines (eggplants)
- 2 tablespoons coconut oil
- 1 large onion
- 3 cloves garlic cloves
- 1 inch piece fresh ginger
- 400 grams canned chopped tomatoes
- 200 milliliters coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 cup fresh coriander leaves
- 1 half lime
Instructions
Wash and cut the aubergines into bite-sized cubes. Sprinkle with some salt and set aside for 10 minutes to draw out excess moisture.
While the aubergines are resting, finely chop the onion, garlic, and grate the ginger.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until golden brown.
Add the garlic and ginger to the pan, and sauté for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder to the pan. Stir well to coat the onions, garlic, and ginger with the spices, for about 1 minute.
Rinse the salted aubergine cubes with water, then pat them dry with a paper towel.
Add the aubergine cubes to the spice mix in the pan and stir well to ensure each piece is coated with the spices. Cook for about 5 minutes, stirring occasionally.
Pour in the canned chopped tomatoes and coconut milk. Stir to combine and let the curry simmer gently for about 25 minutes, stirring occasionally, until the aubergines are tender.
Season the curry with salt to taste.
Once the aubergines are tender and the curry has thickened to your liking, stir in the fresh coriander leaves.
Squeeze the juice of half a lime over the curry just before serving to enhance the flavors.
Serve the aubergine curry hot, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7058 mg | 307% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 58.2 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
