Low Calorie Eggplant & Noodle Curry

Gluten & Dairy Free, Vegan

INGREDIENTS

Serves 2

• 1 medium size eggplant chopped into cubes
• 1 tablespoon of olive oil & coconut oil mix
• 1 onion finely sliced
• 1 garlic finely chopped
• 1 heaped teaspoon of ginger finely chopped
• 2 ½ tablespoons of curry powder (I like Keens for a more mild curry) mixed with water to make a paste
• 2 medium tomatoes chopped into cubes
• Water as needed (Approximately 1 – 2 cups)
• 1/3 of a cup of lite coconut milk
• 1 packet of Konjac Noodles
• Pink salt and freshly ground black pepper

METHOD

1. Cut eggplant into cubes, place in colander and sprinkle well with salt. Sit for ½ an hour.
2. After ½ an hour add oil to pan and fry the eggplant cubes on a medium heat until soft and golden. Eggplant needs time to cook properly through as half cooked eggplant doesn’t taste good! (give it about a good 20 minutes). Stir constantly.
3. Once nice and soft and golden brown, remove the eggplant.
4. Add the onion, garlic and ginger (a little more oil if required) and cook gently for a few minutes.
5. In a small bowl mix your curry powder with some water to make a paste.
6. Add the curry paste to the pan with the onion, ginger and garlic and stir through for a few minutes. Add more water if needed.
7. Add the cubed tomatoes, cover and simmer for a few minutes until the tomatoes have softened. Continue to add water as necessary.
8. Return the eggplant to the pan with the curry and stir through.
9. Taste and add salt and pepper for lots of flavour and adjust if you need more water.
10. At the end, stir through 1/3 of a cup of lite coconut milk.
11. Rinse Konjac Noodles, place 1 serving of Konjac Noodles into a bowl and pour the Eggplant Curry over the noodles (this curry recipe makes 2 servings).
12. Enjoy immediately and you will have left overs for the next day.

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