Vegan, Low-Carb Eggplant Curry

Ingredients

• 2 Tbsp. oil, such as coconut or olive

• 1 large onion, diced, about 1 1/2 cups

• 1 tsp. curry powder

• 1 tsp. turmeric

• 1 tsp. ground coriander

• 1 tsp. ground cumin

• 1 tsp. salt

• 3 garlic cloves, finely minced

• A 1 inch piece of fresh ginger, peeled and finely minced

• 2 large tomatoes, diced

• 1 large eggplant, about 1 1/2 pounds, cut into 1 inch pieces

• 1 jalapeño pepper, seeded and finely minced

• 1 cup vegetable broth or water

• Red pepper flakes

• Fresh minced basil

Instructions

1. In a large skillet, heat the oil over medium high heat. Add the onion and sauté, stirring often, until softened, about 6 minutes.

2. Next add the curry powder, turmeric, ground coriander, ground cumin, salt, minced garlic and ginger. Sauté, stirring until fragrant, about 2 minutes.

3. Then add the diced tomatoes, eggplant and jalapeño pepper. Stir the mixture to combine thoroughly.

4. Finally add the broth or water and bring the mixture to a boil. Reduce heat to medium low and simmer, covered, until the eggplant is tender, about 12 to 15 minutes.

5. Garnish the curry with red pepper flakes and fresh minced basil. Serve with either cooked quinoa or millet.