Low Sodium Delicious Aubergine Curry
Delight in the wholesome flavors of this *Low Sodium Delicious Aubergine Curry*, a vibrant and heart-healthy dish that doesn’t compromise on taste. This recipe transforms tender aubergines into a luscious curry by simmering them in a rich combination of aromatic spices, sweet coconut milk, and tangy canned tomatoes. With no added salt, the flavors shine through naturally, thanks to fragrant garlic, ginger, and a medley of warming spices like cumin, turmeric, and chili powder. Perfect for a satisfying weeknight dinner, this easy-to-make curry is ready in under an hour and pairs beautifully with rice or low-sodium flatbreads. Topped with fresh coriander and a splash of zesty lemon juice, every bite is a burst of vibrant, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 medium aubergine
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 400 grams canned tomatoes
- 200 milliliters coconut milk
- 0.25 cup fresh coriander leaves
- 1 tablespoon lemon juice
Instructions
Chop the aubergines into small cubes. Sprinkle with a little lemon juice to prevent browning and set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large pan over medium heat. Add the onion and sauté until it becomes translucent, about 5-7 minutes.
Add the minced garlic and grated ginger to the pan, cooking for an additional 2 minutes until fragrant.
Stir in the ground coriander, ground cumin, turmeric powder, and chili powder, cooking for 1 minute to allow the spices to release their aroma.
Add the chopped aubergines to the pan, stirring to coat them with the onion and spice mixture.
Pour in the canned tomatoes, reduce the heat to low, and cover. Let it simmer for about 15 minutes or until the aubergines start to soften.
Add the coconut milk, stirring well, and let the curry simmer uncovered for another 15 minutes, allowing it to thicken.
Once the aubergines are tender and the sauce is flavorful, remove the pan from heat.
Stir in the lemon juice and sprinkle with fresh coriander leaves before serving.
Enjoy the curry with your choice of low sodium bread or rice.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 629 mg | 27% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 72.6 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3183 mg | 68% | |
*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.
