Savory Curried Eggplant
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Indian
Author: Heather Nicholds
- 1 eggplant, diced
- 1 tsp olive oil
- 1/2 cup coconut milk
- 1 1/2 tsp curry powder, more or less, to your taste
- 1 tsp paprika, smoked
- 1 Tbsp nutritional yeast, optional
- pinch sea salt
Heat a pan to medium-high, and saute the eggplant in a small amount of olive or coconut oil.
Once softened, add the coconut milk and spices, stirring to combine, and taste for seasoning. Leave to simmer for a few minutes, until heated through.
Calories: 92kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 213mg | Fiber: 4g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.7mg