Broccoli and Eggplant Curry with Coconut Milk

Broccoli and Eggplant Curry with Coconut Milk

Broccoli and Eggplant Curry with Coconut Milk

Broccoli and Eggplant Curry with Coconut Milk is a mouthwatering low-carb dish that embodies the essence of comfort and indulgence while maintaining a healthy and nourishing profile. This curry is a harmonious marriage of two diverse vegetables, where the tender and creamy eggplant perfectly complements the vibrant crunch of broccoli. The rich and aromatic coconut milk sauce, infused with the vibrant flavors of red curry paste and turmeric, takes this dish to the next level. With a dash of fresh cilantro for garnish, it’s a visually appealing and sumptuous creation.

Ingredients:

  • 1 small eggplant, diced
  • 2 cups broccoli florets
  • 4 large eggs, hard-boiled and sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon olive oil
  • 1 teaspoon ground turmeric
  • Salt and pepper, to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  • Heat olive oil in a large pan or wok over medium-high heat.
  • Add diced eggplant and broccoli florets. Sauté for 5-7 minutes until they start to soften.
  • Stir in the red curry paste and ground turmeric. Sauté for another minute to release the flavors.
  • Pour in the can of coconut milk and stir well. Let the mixture simmer for 10-15 minutes until the vegetables are tender and the sauce thickens.
  • Season with salt and pepper to taste.
  • Add the sliced hard-boiled eggs and gently heat through in the curry sauce.
  • Serve the curry hot, garnished with fresh cilantro if desired.

Nutrition Information (Approximate Values per Serving):

The following nutrition information is approximate and can vary based on the specific ingredients and portion sizes used in the recipe:

  • Calories: 400-450 kcal
  • Protein: 15-18g
  • Carbohydrates: 15-18g
  • Dietary Fiber: 7-9g
  • Sugars: 5-7g
  • Fat: 25-30g
  • Saturated Fat: 18-20g
  • Cholesterol: 280-300mg
  • Sodium: 700-800mg
  • Potassium: 900-1000mg

Broccoli and Eggplant Curry with Coconut Milk is a testament to the culinary magic that can be achieved with a handful of simple, wholesome ingredients. It caters to both the discerning palate and the conscious diet, delivering a balance of protein, fiber, and healthy fats. The blend of textures and flavors, from the creamy eggplant to the crunchy broccoli, harmonizes with the vibrant coconut curry sauce, offering a delightful journey for your taste buds. Whether enjoyed as a standalone meal or accompanied by a bed of rice or cauliflower rice, this curry is an inviting and fulfilling low-carb option. Savor each spoonful and relish in the satisfying blend of spices and textures that this dish brings to your table.

This Broccoli and Eggplant Curry with Coconut Milk is a flavorful and satisfying low-carb dish. It combines the creamy richness of coconut milk, the spiciness of curry paste, and the earthy flavors of eggplant and broccoli. The addition of hard-boiled eggs adds protein to make it a complete and hearty meal. Enjoy this delicious and nutritious curry as a delightful addition to your low-carb menu.

 

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