Vegan Eggplant Curry

Serves

2

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

24 oz (680 g) eggplants, diced
2 tbsp coconut oil, divided
1 yellow onion, finely diced
1 ½ tbsp ginger, finely diced
½ tsp ground cumin
1 tbsp tomato paste
1 tsp garam masala
1 tsp curry powder
10 fl oz (300 ml) can light coconut milk
0.35 oz (10 g) fresh cilantro, chopped

Nutrition

(Per Serving)

Calories

323

Fats

23 g

Protein

5 g

Carbs

24 g

Instructions

  • Heat 1 tablespoon coconut oil in saucepan. Sauté eggplants for 7 minutes until golden, then set aside.
  • In same pan, heat another tablespoon coconut oil and cook onion, ginger, cumin, and salt for 3 minutes.
  • Stir in tomato paste, garam masala, curry powder, and coconut milk. Bring to a boil.
  • Return eggplant to saucepan and simmer for 10 minutes until thickened. Garnish with cilantro.