Keto eggplant tofu curry (hot!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 eggplant, unpeeled graffiti (purple)2 cup, chopped Cabbage, fresh 0.25 cup Anaheim Chili Pepper3 pepper Serrano Peppers 0.15 cup (1 medium) habaņero15.5 oz Tofu, Extra Firm, Nasoya (double-package)4 tbsp Curry powder 1 tbsp Ground tumeric, organic1 tbsp ground cumin, organic4 tbsp Toasted Sesame Oil, organic1 tbsp Garlic powder 1 cup Organic Coconut Milk (13.5 oz can) NOT COUNTED IN NUTRITION: 12 tsp Diamond Crystal - Kosher Salt
1. Very thinly slice (e.g., paper thin) the washed eggplant. Lay out on a cutting board with kosher salt above and below each layer. Use all the salt (you'll wash it off later). Let it sit at least 15 minutes.
2. Mix the powdered spices
3. Wash and chop the peppers, including seeds (I did say it was spicy, right?)
4. Chop the cabbage into thin strips
5. Cube the tofu (~1/4")
6. Heat the oil.
7. Wash the eggplant and dry in a towel-covered colander
8. Add the spices, then the peppers to the oil (face away from wok, please!).
10. Once it's aromatic, add the diced tofu.
11. When it starts simmering, add the coconut milk. Stir well. Let simmer for 7-10 minutes.
12. Add the cabbage
13. Add the eggplant. Stir well, cover. Stir occasionally until everything is al dente
14. Serve on a bed of riced, saffron cauliflower and your favorite fire extinguisher (I mean, milk product).
Serving Size: Makes 4 portions
2. Mix the powdered spices
3. Wash and chop the peppers, including seeds (I did say it was spicy, right?)
4. Chop the cabbage into thin strips
5. Cube the tofu (~1/4")
6. Heat the oil.
7. Wash the eggplant and dry in a towel-covered colander
8. Add the spices, then the peppers to the oil (face away from wok, please!).
10. Once it's aromatic, add the diced tofu.
11. When it starts simmering, add the coconut milk. Stir well. Let simmer for 7-10 minutes.
12. Add the cabbage
13. Add the eggplant. Stir well, cover. Stir occasionally until everything is al dente
14. Serve on a bed of riced, saffron cauliflower and your favorite fire extinguisher (I mean, milk product).
Serving Size: Makes 4 portions
Nutritional Info Amount Per Serving
- Calories: 415.9
- Total Fat: 31.2 g
- Cholesterol: 0.0 mg
- Sodium: 65.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 8.7 g
- Protein: 15.8 g
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