Eggplant Curry
- RECIPE MAKES: 4 - 6 serves
- PREP TIME: 10 min
- COOK TIME: 30min
With the cooler weather approaching, what better comfort food than a warm curry? This eggplant curry is delicious and simple to make, serve with hot low protein rice, and dinner is served!
Heat butter/oil over medium heat in a large, heavy based frying pan. Add seeds, sauté 5 min, until they begin to pop.
Add onion, salt, turmeric, and cayenne. Cook stirring occasionally, 8-10min, until onion is translucent.
Add eggplant, and salt. Cook, stirring to lift eggplant from bottom of pan often, (to avoid sticking) 15min, until eggplant is soft. Add a little water if eggplant becomes too dry. Cover the pan between stirrings.
Serve hot with cooked low protein rice.
PROTEIN: 0g per serve
TOP TIP
If your protein allowance permits, try serving curry and rice with steamed peas. Not only do they make this dish visually appealing, peas add texture, and increase the flavour of the dish.
- 2 ½ Tbsp butter or vegetable oil
- 1 Tbsp each mustard, and cumin seeds
- 2 medium brown onions, peeled, diced
- 2 tsp each salt, and turmeric
- ¼ tsp cayenne pepper (more or optional, depending on preference)
- 2 medium sized eggplants
- Water, as needed
- 2 cups cooked Mevalia low protein rice
