Whole30 Brinjal Curry

Dive into the rich, aromatic flavors of Whole30 Brinjal Curry, a wholesome and gluten-free dish that’s perfect for your clean-eating goals. Featuring tender chunks of eggplant simmered in a velvety coconut milk base and infused with a vibrant blend of curry powder, turmeric, cumin, and a touch of cayenne for subtle heat, this curry is both comforting and bold. Fresh tomatoes, garlic, and ginger create the foundation for its lush, savory sauce, while a garnish of fragrant cilantro and a squeeze of zesty lemon juice adds the perfect finishing touch. Ready in under an hour, this one-pot wonder pairs beautifully with cauliflower rice or steamed veggies, making it a satisfying and nutrient-packed meal that’s paleo and Whole30 compliant.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium-sized eggplants (brinjals)
• 2 tablespoons coconut oil
• 1 large, finely chopped yellow onion
• 4 minced garlic cloves
• 1 inch piece, minced fresh ginger
• 2 medium-sized, finely chopped tomatoes
• 1 cup coconut milk
• 1 cup water
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 teaspoon or to taste salt
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lemon juice

Directions

Step 1

Begin by washing and dicing the eggplants into 1-inch cubes. Sprinkle with a little salt and set aside to release any bitterness.

Step 2

Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

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

Step 4

Stir in the chopped tomatoes and cook until they start to break down and form a sauce, about 5 minutes.

Step 5

Add the curry powder, turmeric, cumin, cayenne pepper, and salt to the tomato mixture. Stir well to combine the spices evenly.

Step 6

Rinse the diced eggplants to remove excess salt and pat dry with a paper towel.

Step 7

Add the eggplant cubes to the pan and stir them into the spiced tomato mixture until they are well coated.

Step 8

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 9

Cover the pan and let the curry cook on low heat for about 25 minutes, or until the eggplant is tender and fully cooked.

Step 10

Once cooked, adjust the seasoning with additional salt if necessary.

Step 11

Stir in the fresh lemon juice and garnish with chopped cilantro before serving.

Step 12

Serve the brinjal curry hot, with a side of cauliflower rice or your favorite Whole30 compliant vegetables.

Nutrition Facts

Serving size	(1578.7g)

Amount per serving	% Daily Value*
Calories	651.4

Total Fat 31.2g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3803.8mg	0%
Total Carbohydrate 92.4g	0%
Dietary Fiber 25.5g	0%
Total Sugars 52.1g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 193.3mg	0%
Iron 8.7mg	0%
Potassium 2630.8mg	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: 40.3%

Protein: 6.6%

Carbs: 53.1%