Keto eggplant tofu curry (hot!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Keto eggplant tofu curry (hot!) calories by ingredient
Introduction
This is a very spicy version of an eggplant curry. Suggest you have plenty of yogurt on hand to put out the fire! This is a very spicy version of an eggplant curry. Suggest you have plenty of yogurt on hand to put out the fire!Number of Servings: 4
Ingredients
-
1 eggplant, unpeeled graffiti (purple)
2 cup, chopped Cabbage, fresh
0.25 cup Anaheim Chili Pepper
3 pepper Serrano Peppers
0.15 cup (1 medium) habaņero
15.5 oz Tofu, Extra Firm, Nasoya (double-package)
4 tbsp Curry powder
1 tbsp Ground tumeric, organic
1 tbsp ground cumin, organic
4 tbsp Toasted Sesame Oil, organic
1 tbsp Garlic powder
1 cup Organic Coconut Milk (13.5 oz can)
NOT COUNTED IN NUTRITION: 12 tsp Diamond Crystal - Kosher Salt
Tips
You'll need a couple of cutting boards, a good sharp knife, a well-seasoned walk, and access to fresh air. This will clear any winter cold-clogged sinuses, lungs, and pores.
Directions
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