Spicy Brinjal Curry

About

Brinjal, aubergine, eggplant: they’re all one and the same! To make this spicy brinjal (eggplant) curry, you only need a few solid ingredients. Little preparation is needed here because most of the work in this dish is done by the plethora of spices added at the beginning of the recipe. Cook down fresh eggplant and tomato until you have a soft, stew-like texture. Your spicy factors are derived from a diced green chili and a bit of chili powder. If you want more heat, you can easily add more of these ingredients or stir in a little of your favorite hot sauce. Serve your spicy Keto curry over cauliflower rice prepared to your liking. If you prepare your cauliflower rice with any fats or spices, make sure to add this to your food log.

To Keto Or Not To Keto

If you present your eggplant curry with tomatoes to your Keto guests, some may argue your dish isn’t actually Keto. Both eggplants and tomatoes are part of the nightshade group, and some have decided that nightshades as a whole are “not Keto”. Why? Some science suggests eating nightshades can make you more prone to inflammation and digestive issues. Unfortunately, that is an issue each person must take up individually with their doctor. Like all other vegetables, nightshades can rack up the carbohydrates quickly if gone un-tracked. Easily track your macros with the Carb Manager app to make sure you’re keeping an eye on your carbs and worry less about foods being “not Keto” as a whole.

Adding More Flavor To Your Curry

This Keto spicy brinjal curry has a complex flavor profile, thanks to all the spices used. However, you may feel like your curry is missing a little flavor after simmering it in water. If you are not vegan, try swapping out the water for a chicken or beef broth. If you are vegan but would like to add more fat (and flavor) to your curry, stir in a tablespoon of coconut cream that separates from the liquid in a can. Low-carb cashew cream is another delicious way to add fat and flavor if you don’t like the overpowering taste of coconut. Don’t forget that this recipe includes cauliflower rice, which you can bump up with more seasonings and fats at your discretion.

Ingredients

4 tablespoon olive oil
1 teaspoon garlic
½ teaspoon ginger
2 teaspoon, chopped hot chili peppers, green, raw
½ teaspoon mustard seed
¼ teaspoon cumin, ground
¾ teaspoon curry powder
¼ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon turmeric, ground
¼ teaspoon garam masala
5 ounce eggplant, raw
3 ½ ounce roma tomato
⅛ teaspoon salt
2 ¼ cup water
1 ½ teaspoon cornstarch
1 ½ cup cauliflower rice

Instructions

Heat the olive oil in a deep pan over low heat. Stir in the garlic, ginger, diced green chili, and mustard seed. Slowly stir while the spices become fragrant and toasted. Then, stir in the cumin, curry powder, onion powder, chili powder, turmeric, and garam masala. Stir and heat until you can smell the warmed curry powder.
Stir in chopped eggplant and tomato with the salt. Fold the ingredients until the eggplant and tomato are covered in the spices. Put a lid over the pan and cook the ingredients over medium-low heat until the eggplant tenderizes – about 7 minutes. Occasionally stir the ingredients to avoid burning.
Pour the water into the pot. Leave the lid on and bring the curry to a simmer. Let the curry simmer for 10-15 minutes – until the eggplant is very soft but not mush. Turn the stove heat back down to low. Remove about ½ cup liquid and whisk the cornstarch into it. Then, return the thickened liquid to the curry. Simmer the curry without the pan lid until the curry thickens.
Serve 1 cup of the hot and spicy curry over a ¾ cup of cauliflower rice per serving.