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VEGETARIAN AND LOW-CARB EGGPLANT CURRY
ANN MARIE RUBY

VEGETARIAN AND LOW-CARB EGGPLANT CURRY

This delicious Indian and Caribbean influenced eggplant curry is both vegetarian and low-carb! Perfect to serve for your guests, or even as a self-care and guilt-free meal!
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Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 2 Unpeeled Eggplants
  • 3 Small Tomatoes
  • 1 Garlic Clove
  • 1 Jalapeño (If you like spicy)
  • 1 Green Bell Pepper
  • 1 tbsp Olive Oil
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Red Chili Powder
  • 1 tsp Curry Powder
  • 1 Bunch Of Cilantro
  • 1/2 cup Ragu Simply Chunky Garden Vegetable Pasta Sauce (No sugar added, 100% olive oil)
  • 1 carton Organic Imagine Vegetable Broth (Low sodium)
  • Salt (To taste)
  • Black Pepper (To taste)
  • 4 Beyond Burger Plant-Based Patties (Pre-grilled and cut into pieces)
  • 1/4 cup La Preferida Lentils

Method
 

  1. Cut the eggplants, tomatoes, jalapeño, and green bell pepper.
  2. Place all the spices in olive oil with garlic, Ragú sauce, salt and pepper. I add tomato paste instead of onions to make the spices thick.
  3. Then, place all the vegetables in the pot and mix well. Add cilantro. For a boost of protein, add lentil as it will cook with the vegetables. Add the vegetable broth. Remember to stir and let all of it cook.
  4. Wait until the eggplants are cooked. I cook for about 25 minutes total. I keep the stove on high heat for about 5 minutes and on medium heat for 10 minutes.
  5. Then, I lower the temperature to low heat. I add the pre-grilled and cut patties in the pot, and turn the stove off when the curry is thick.

Notes

TOTAL CARBOHYDRATES CALCULATION FOR 6 SERVINGS:
  • Total carbohydrates: 138.9
  • Total fiber: 56.7
  • Net carbohydrates (total carbohydrates-fiber): 82.2
  • Net carbohydrates per serving: 13.7 net carbohydrates