High-Protein Eggplant Curry

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Alright, the holidays are over.

It's time to get back to a 7-day-a-week routine where we need to cook and prep food for the whole week.

Once every few days, I like to prepare meal prep containers and keep them in the fridge for the entire week (or at least 3-4 days).

The simplest and best thing is to make a stew with lentils and rice, like this satisfying, nutritious, and delicious eggplant curry.

Fair warning: everyone at the office will probably ask you for the recipe (you know where to send them...)

This eggplant curry is based on a mild flavor profile—one you can eat around other people without it making you overly thirsty or causing discomfort after eating.

This dish contains a good amount of amino acids from multiple sources (rice, peas, and lentils). It is gluten-free and high in dietary fiber.

The combination of all these elements will keep you feeling full and energized for a long time at the office or during studies.

A bit about Eggplant Curry

As you know from my other recipes, I love creating volume and bulk in stews using low-calorie, high-moisture vegetables like eggplant, zucchini, etc.

Don't like eggplants? Leave them out or replace them with zucchini, carrots, or shredded cabbage.

The curry I prepared is very mild. As a meal meant for the office, it is gentle in both aroma and flavor.

The central part of the recipe is a mix of brown rice, peas, and lentils by Harduf (full disclosure: they participated in creating this recipe).

This mix is a ready-made blend that cooks in just 15 minutes, and it's perfect when you want to whip up a healthy, nutritious, and tasty meal quickly.

To thicken the sauce and provide a deep, rich flavor, I used a bit of oat milk instead of high-calorie coconut milk.

To add a pleasant freshness, I added a few mint and cilantro leaves. If you don't like them, you don't have to include them.

Nutritional Values of Eggplant Curry

One serving out of 4 (approx. 300g) contains:

• 350 kcal
• 14g protein
• 53g carbohydrates
• 9g fat (of which 0.25g is saturated fat)
• 7g dietary fiber

Want another eggplant recipe?

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Eggplant Curry

Prep time 10 minutes

Cook time 15 minutes

Servings 4 servings

Calories 350 kcal

Ingredients

• 1 Onion
• 1 Eggplant 300g
• 3 tbsp Coconut oil
• 1 package Harduf mix (brown rice, peas, and lentils) 250g
• 1 Chopped chili pepper
• 1 tsp Grated ginger
• 2 cloves Minced garlic
• 1 tsp Turmeric
• 1 tbsp Paprika
• 1/2 tsp Cardamom
• 1/2 tsp Cloves
• 1 can Crushed tomatoes 400g
• 1 handful Chopped mint leaves
• 1 handful Cilantro leaves
• Some green onions for garnish
• 1/4 cup Oat milk 55ml

Instructions

1. Dice the onion and sauté it in coconut oil.

2. Peel the eggplant, cut into cubes, and add it to the pot with the onion.

3. Fry for a few minutes until the onion begins to brown slightly.

4. Add the ginger, garlic, and dry spices and stir.

5. Add the brown rice, pea, and lentil mix and stir.

6. Add the mint, cilantro, crushed tomatoes, a cup of water, and oat milk, and bring to a boil.

7. Cook for about 15 minutes until thickened and the ingredients have softened.

8. Divide into 4 containers and enjoy a fresh meal each day.

Recipe Video