Paleo Brinjal Curry

Dive into the vibrant flavors of Paleo Brinjal Curry, a wholesome and dairy-free twist on a traditional Indian favorite! This rich and creamy curry features tender cubes of eggplant simmered to perfection in a spiced coconut milk sauce, made aromatic with fragrant coriander, cumin, and turmeric. The recipe uses nutrient-rich ingredients like coconut oil and fresh garlic and ginger for a Paleo-compliant dish that's naturally gluten-free and plant-based. Perfect for a hearty main course, this dish pairs beautifully with cauliflower rice or any Paleo-friendly side. Ready in just 45 minutes, it’s a quick, healthy, and flavor-packed meal that’s sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 small Eggplants (brinjals)
• 2 tablespoons Coconut oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch Ginger
• 2 large Tomatoes
• 1 cup Coconut milk
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.25 cup Fresh cilantro

Directions

Step 1

Begin by washing the eggplants thoroughly. Cut them into 1-inch cubes and set aside.

Step 2

Finely chop the onion, garlic cloves, and ginger. Set these aside for later use.

Step 3

Heat the coconut oil in a large skillet or a pan over medium heat.

Step 4

Once the oil is hot, add the chopped onion and sauté until it becomes translucent, around 5 minutes.

Step 5

Add the chopped garlic and ginger to the pan and continue to sauté for an additional 2 minutes or until aromatic.

Step 6

Dice the tomatoes and add them to the pan. Cook until they soften and blend with the spices, about 5 minutes.

Step 7

Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder, and cook for a minute to toast the spices.

Step 8

Add the cubed eggplants to the pan, stirring well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.

Step 9

Pour in the coconut milk and add salt. Stir to combine well with the eggplants and reduce the heat to low.

Step 10

Cover the pan and let it simmer for 15 minutes or until the eggplants are tender and the sauce has thickened to your liking.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve hot as a main dish or alongside a Paleo-friendly side.

Nutrition Facts

Serving size	(1130.1g)

Amount per serving	% Daily Value*
Calories	619.5

Total Fat 31.5g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2438.0mg	0%
Total Carbohydrate 83.2g	0%
Dietary Fiber 19.1g	0%
Total Sugars 45.8g
Protein 10.5g	0%

Vitamin D 0IU	0%
Calcium 191.9mg	0%
Iron 5.8mg	0%
Potassium 2217.1mg	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: 43.1%

Protein: 6.4%

Carbs: 50.6%