Eggplant Curry | Keto | Low Carb

This Eggplant Curry is absolutely delicious and quick to make. It's made with fresh eggplant, onions, plum tomatoes and seasoned with Indian spices. ting: The veggies are simmered with the most aromatic combination of spices. I wish you could all smell this cooking right now! This is one of the dishes that makes me think I could easily become a vegetarian. It's hearty and a full of flavor and can easily served as a main dish. Make this witha side of cauliflower rice or Indian-style stuffed mushrooms and you have a prefect dinner for any diet whether it be vegetarian, whole 30, paleo, keto/low carb, etc The ingredients are simple yet complex in flavor. I love it! This is a must try dish.

Eggplant Curry & Indian-style Stuffed Mushrooms

Eggplant Curry | Keto | Low Carb | Vegetarian

Ingredients: 1 onions, chopped

1 large eggplants, chopped

2 plum tomatoes, chopped

2 garlic cloves, chopped fine

1 Tablespoon olive oil

2 teaspoons ginger paste (or 1 inch fresh ginger), peeled and minced)

1/2 teaspoon garam masala

1/2 teaspoon chilli powder

1/4 teaspoon coriander powder

1/4 teaspoon ground cumin

A pinch to 1/8 teaspoon turmeric powder

Salt and pepper to taste

Directions:

1. Heat olive oil in a pan. Add the garlic and saute for about 5 minutes. Add the tomatoes and cook for another 3 to 5 minutes, stirring occasionally.

2. Add the chopped onions along with the eggplants. Stir well

3. Add the garam masala, chili powder. coriander powder, cumin, turmeric powder, salt and pepper.

4. Cover and cook for 20 minutes or until the eggplant is tender and the onions are cooked. If mixture seems dry while cooking, add in a couple tablespoons of water to the eggplant mixture while it is cooking.

Nutritional Information: Calories 37.4 Total Fat 0.3g Total Carbs 8.6g Dietary Fiber 3.0g Net Carbs 5.6g Protein 1.4 g