Paleo Brinjal Curry
Dive into the rich, aromatic world of Paleo Brinjal Curry, a flavorful and nutrient-packed take on a classic Indian dish that's perfect for clean eating enthusiasts. Crafted with tender cubes of eggplant simmered in a creamy coconut milk sauce and infused with vibrant spices like turmeric, cumin, and coriander, this recipe is both comforting and health-conscious. Sautéed onions, garlic, and ginger create a fragrant base, while fresh tomatoes add a tangy depth to the dish. Finished with a sprinkle of cilantro, this gluten-free, dairy-free, and Paleo-friendly curry pairs beautifully with cauliflower rice or can be enjoyed on its own as a satisfying main course. Ready in just 45 minutes, it's the ideal meal for busy weeknights without compromising on flavor.
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Recipe Information
Ingredients
- 4 small Eggplants (brinjals)
- 2 tablespoons Coconut oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 large Tomatoes
- 1 cup Coconut milk
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro
Instructions
Begin by washing the eggplants thoroughly. Cut them into 1-inch cubes and set aside.
Finely chop the onion, garlic cloves, and ginger. Set these aside for later use.
Heat the coconut oil in a large skillet or a pan over medium heat.
Once the oil is hot, add the chopped onion and sauté until it becomes translucent, around 5 minutes.
Add the chopped garlic and ginger to the pan and continue to sauté for an additional 2 minutes or until aromatic.
Dice the tomatoes and add them to the pan. Cook until they soften and blend with the spices, about 5 minutes.
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder, and cook for a minute to toast the spices.
Add the cubed eggplants to the pan, stirring well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and add salt. Stir to combine well with the eggplants and reduce the heat to low.
Cover the pan and let it simmer for 15 minutes or until the eggplants are tender and the sauce has thickened to your liking.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot as a main dish or alongside a Paleo-friendly side.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 45.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2217 mg | 47% | |
*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.
