This is the best recipe I have tried, because I was looking for different way to eat vegetables. This recipe is full of flavors and satisfy your cravings while staying healthy. This vegetable masala recipe is now my family’s favorite and its must once a week.
Video to this easy recipe: https://youtu.be/KKZOehuI_jg
total carbs: 27 gram
Net carbs per serving: 9 gram
Check out this other recipe: Creamy Chicken Breasts with Spinach in Parmesan Sauce
3-4 Tablespoons olive oil
1 eggplant (about 200g), cut into round pieces
1 zucchini, cut into 2 cm-thick slices
1 medium brown onion, thinly sliced
2 garlic cloves, finely chopped
2 tbs finely chopped ginger
2 teaspoons curry powder
Pinch of cayenne pepper
200 g can crushed tomatoes in puree
100 g gold Perino tomatoes, halved
½ cup coriander leaves to serve Lemon wedges, to serve
– Heat 2 Tbsp oil in a large heavy-based saucepan over medium-high heat. Add eggplant and cook, turning, for 5 mins or until tender and browned all over.
Transfer to a plate. Add 1½ tbs oil to the pan. Add the zucchini and cook, turning, for 5 mins or until tender and browned all over. Transfer to the plate with the eggplant.
– Reduce heat to medium. Add 2 tsp oil to the pan. Add the onion, garlic, ginger, curry powder, cayenne pepper and 1 tsp sea salt flakes. Cook, stirring often, for 3 mins or until the mixture is fragrant and onion begins to caramelize.
– Add the crushed tomatoes, Perino tomatoes and 1/2 cup water to the pan and bring to a simmer. Cook for 10 min s or until tomatoes release their juices. Return eggplant and zucchini to pan. Cook for 5 mins or until vegetables are warmed through. Season.
– Sprinkle the eggplant mixture with the coriander and serve.