Delicious low-carb vegetarian curry sure to fill you up.
6 Tablespoons (90 ml) avocado oil, to cook with, divided
2 medium eggplants, cut into chunks
20 white button mushrooms (200 g), chopped
½ onion, peeled and chopped
2 cloves (6 g) of garlic, peeled and minced
1 Tablespoon (4 g) fresh ginger, minced
1 teaspoon (2 g) ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
Pinch of chili powder
1 ½ cups (360 ml) coconut cream (from the tops of approx. 3 refrigerated cans of unsweetened coconut milk)
Salt and freshly ground black pepper, to taste
1 Tablespoon (2 g) cilantro, chopped, for garnish
1Heat 4 Tablespoons of avocado oil in a large pan and stir-fry the eggplants and mushrooms until golden and caramelized. Remove from the pan and set aside.
2Heat 2 Tablespoons of avocado oil and cook the onions over moderate heat until softened. Add the garlic and ginger and cook until the onions partially caramelize. Stir in the cumin, coriander, turmeric and chili powder. Mix well then return the eggplants and mushrooms to the pan.
3Pour in the coconut milk and increase the heat. Cook until the coconut milk reduces and thickens, stirring continuously. Season the dish with salt and freshly ground black pepper.
4Garnish with chopped cilantro and serve with cooked cauliflower “rice”.
(Estimated and based on per-serving amounts.)
Calories: 289 Fat: 26 g Total Carbs: 13 g Fiber: 6 g Sugar: 6 g Net Carbs: 7 g Protein: 3 g