Roasted Eggplant And Zucchini Curry

About

This delicious warming low carb curry is made with Indian spices, low carb veggies and a creamy coconut broth. Quick and easy to prepare, this makes a great plant-based dinner option.

Keto Eggplant and Zucchini Curry Ingredients

The curry is packed with tender eggplant and zucchini, roasted until soft. This is combined with aromatic onion, garlic, earthy spices, aromatic cilantro and a rich coconut stock. Once combined, the ingredients are gently simmered together until the sauce is rich and creamy.

Serving Suggestions

This is a great option for Keto curry nights with friends and family. Perfect served with a side of cauliflower rice and our Keto Indian avocado salsa. You could also use the curry sauce as a base to add a protein of your choice. Just be sure to update your macros accordingly!

Ingredients

2 tablespoon cilantro
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small eggplant, raw
1 small zucchini
1 clove garlic
1 teaspoon turmeric, ground
1 teaspoon ground coriander
1 teaspoon cumin, ground
1 teaspoon curry powder
1 slice – 1" diameter ginger root, raw
½ small red onion
½ medium – 2 3/5" diameter tomato
½ cup vegetable broth, bouillon or consomme
½ cup coconut milk, plain or original, lite, not fortified, typically used in cooking
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini and eggplant into half inch thick discs. Arrange the zucchini and eggplant in an even layer across as large oven tray. Season with salt and pepper and drizzle over one tablespoon of the olive oil. Transfer to the oven to bake for 18-20 minutes or until tender.
Whilst the zucchini is cooking, grate the ginger and thinly slice the onion and garlic. Heat the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ginger. Sweat gently for 2-3 minutes until tender and fragrant.
Finely dice the tomato and add to the saucepan. Add the turmeric, ground coriander, cumin and curry powder. Stir well to combine and cook gently for two minutes more to soften the tomato.
Add the zucchini and eggplant to the saucepan. Add the vegetable stock and coconut milk. Stir to combine. Bring to a gentle boil then reduce to a simmer.
Cover and cook for 15 minutes then uncover and cook for 5 minutes more until the sauce is thick and reduced. Finely chop the cilantro and scatter over the curry to serve.