Low Carb Delicious Aubergine Curry

Immerse yourself in the rich and aromatic flavors of this Low Carb Delicious Aubergine Curry, a perfect dish for healthy eating without compromising on taste. Tender, bite-sized cubes of aubergine (eggplant) are infused with a medley of warming spices like curry powder, cumin, and turmeric, then simmered to perfection in a creamy blend of coconut milk and tangy chopped tomatoes. This satisfying one-pan recipe, ready in just one hour, is ideal for those following low-carb, vegetarian, or gluten-free diets. A final squeeze of fresh lime juice and a sprinkle of coriander leaves elevate the dish with a burst of freshness. Perfect as a meat-free dinner or meal-prep option, serve this curry with cauliflower rice or enjoy it on its own for a hearty, guilt-free delight.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized aubergines (eggplants)
• 2 tablespoons coconut oil
• 1 large onion
• 3 cloves garlic cloves
• 1 inch piece fresh ginger
• 400 grams canned chopped tomatoes
• 200 milliliters coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 0.5 cup fresh coriander leaves
• 1 half lime

Directions

Step 1

Wash and cut the aubergines into bite-sized cubes. Sprinkle with some salt and set aside for 10 minutes to draw out excess moisture.

Step 2

While the aubergines are resting, finely chop the onion, garlic, and grate the ginger.

Step 3

Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until golden brown.

Step 4

Add the garlic and ginger to the pan, and sauté for another 2 minutes until fragrant.

Step 5

Add the curry powder, ground cumin, ground coriander, turmeric, and red chili powder to the pan. Stir well to coat the onions, garlic, and ginger with the spices, for about 1 minute.

Step 6

Rinse the salted aubergine cubes with water, then pat them dry with a paper towel.

Step 7

Add the aubergine cubes to the spice mix in the pan and stir well to ensure each piece is coated with the spices. Cook for about 5 minutes, stirring occasionally.

Step 8

Pour in the canned chopped tomatoes and coconut milk. Stir to combine and let the curry simmer gently for about 25 minutes, stirring occasionally, until the aubergines are tender.

Step 9

Season the curry with salt to taste.

Step 10

Once the aubergines are tender and the curry has thickened to your liking, stir in the fresh coriander leaves.

Step 11

Squeeze the juice of half a lime over the curry just before serving to enhance the flavors.

Step 12

Serve the aubergine curry hot, garnished with additional coriander leaves if desired.

Nutrition Facts

Serving size	(1637.8g)

Amount per serving	% Daily Value*
Calories	729.0

Total Fat 32.3g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7057.6mg	0%
Total Carbohydrate 109.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 58.2g
Protein 16.9g	0%

Vitamin D 0IU	0%
Calcium 333.3mg	0%
Iron 19.3mg	0%
Potassium 3484.9mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 8.5%

Carbs: 55.0%