Whole30 Brinjal Curry
Indulge in the rich and aromatic flavors of Whole30 Brinjal Curry, a wholesome, plant-based dish that’s perfect for those following a clean eating lifestyle. Crafted with tender eggplants simmered in a creamy coconut milk base, this curry bursts with warmth from spices like turmeric, cumin, and curry powder, balanced with a zesty splash of lemon juice and fresh cilantro. The recipe is not only gluten-free and dairy-free but also Whole30 compliant, making it a guilt-free choice for anyone aiming to stay on track with their health goals. With just 20 minutes of prep time and 35 minutes of cooking, this curry is an effortless way to bring nutritious, restaurant-quality flavors to your table. Serve it with cauliflower rice for a low-carb, satisfying meal that’s as comforting as it is nourishing!
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Recipe Information
Ingredients
- 2 medium-sized eggplants (brinjals)
- 2 tablespoons coconut oil
- 1 large, finely chopped yellow onion
- 4 minced garlic cloves
- 1 inch piece, minced fresh ginger
- 2 medium-sized, finely chopped tomatoes
- 1 cup coconut milk
- 1 cup water
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon or to taste salt
- 0.25 cup, chopped fresh cilantro
- 2 tablespoons lemon juice
Instructions
Begin by washing and dicing the eggplants into 1-inch cubes. Sprinkle with a little salt and set aside to release any bitterness.
Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the pan, cooking for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they start to break down and form a sauce, about 5 minutes.
Add the curry powder, turmeric, cumin, cayenne pepper, and salt to the tomato mixture. Stir well to combine the spices evenly.
Rinse the diced eggplants to remove excess salt and pat dry with a paper towel.
Add the eggplant cubes to the pan and stir them into the spiced tomato mixture until they are well coated.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Cover the pan and let the curry cook on low heat for about 25 minutes, or until the eggplant is tender and fully cooked.
Once cooked, adjust the seasoning with additional salt if necessary.
Stir in the fresh lemon juice and garnish with chopped cilantro before serving.
Serve the brinjal curry hot, with a side of cauliflower rice or your favorite Whole30 compliant vegetables.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 52.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2631 mg | 56% | |
*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.
