Gluten free

Vegetarian

Primal

Eggplant curry

Name: Eggplant curry
Total time: 360 min
Yield: 4 servings
Ingredients: 0.25 tsps red pepper powder; 226 ml coconut milk; 2 Tbsps ground cumin; 2 eggplant; 6 cloves garlic; 1 ginger; 200 ml greek yogurt; 1 Tbsp ground coriander seeds; 2 large heirloom tomatoes; 1 tsp red pepper flakes; 4 servings salt; 2 tsps turmeric; 2 yellow onion

Eggplant Curry is a gluten-free, lacto-ovo vegetarian, and primal recipe. It is a typical Indian cuisine dish best enjoyed as a main course. This recipe is rich in vitamins and minerals and is perfect for making during the fall season.

Ingredients

red pepper powder

0.25 tsps

coconut milk

226 ml

ground cumin

2 Tbsps

eggplant

garlic

6 cloves

ginger

greek yogurt

200 ml

ground coriander seeds

1 Tbsp

heirloom tomatoes

2 large

red pepper flakes

1 tsp

salt

4 servings

turmeric

2 tsps

yellow onion

Method

Heat about cup of the coconut milk over medium heat in a large skilled. Saut the onion and garlic using the coconut milk as oil until soft and beginning to brown, about 12 minutes.Put all the eggplant and tomato into a 6-quart or larger crockpot. In a bowl, combine all spices and stir them together.
Pour the coconut milk, all the spices, salt and ginger into the crock; once the onion and garlic is finished sauting, pour contents of the skillet into the crock and mix everything together. Turn crock pot on high and allow the curry to cook for 6 to 8 hours, checking it periodically to stir.About a half an hour before you serve the curry, add the Greek yogurt and mix it into the curry before allowing it to cook an additional 30 minutes.Follow directions on the back of your quinoa package (I typically do a 2:1 water to quinoa ratio and simmer for about half an hour).
Serve the curry over quinoa and add a dollop of Greek yogurt on top.

Nutrition:

265 kcal

Carbs

30 g

Fat

14 g

Protein

11 g

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