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 prepare food for the whole week.

Every few days, I like to prepare "meal prep" boxes for myself and keep them in the fridge for the entire week (or at least 3-4 days).

The simplest and most fun thing is to make a stew with lentils and rice, like this eggplant curry—satisfying, nutritious, and very tasty.

Warning in advance: everyone at the office might ask you for the recipe (you know where to send them...)

This eggplant curry is based on a mild flavor profile—the kind you can eat around other people without feeling thirsty or having an uncomfortable stomach after eating.

This dish contains a great amount of amino acids from several 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 your studies.

A Bit About Eggplant Curry

As you know from my other recipes, I like to create volume and mass in dishes using vegetables that are low in calories and high in water content, like eggplants, zucchini, etc.

Don't like eggplants? Leave them out or swap them for zucchini, carrots, or chopped cabbage.

The curry I made is very mild, and as a meal meant to be eaten in an office surroundings, it is subtle in both scent and flavor.

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

This mix is a ready-made blend that can be cooked in 15 minutes, and it's perfect when you want to whip up a healthy, nutritious, and delicious 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 for Eggplant Curry

One serving of curry (out of 4) weighing 300g contains:

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

Want another eggplant recipe?

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 Brown Rice, Peas, and Lentil Mix 250g
• 1 Chopped chili pepper
• 1 tsp Grated ginger
• 2 Cloves Crushed 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
• Small amount of green onions for garnish
• 1/4 cup Oat milk 55ml

Instructions

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

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

3. Fry for several minutes until the onion is slightly browned.

4. Add the ginger, garlic, and dry spices and mix well.

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 the sauce thickens and the ingredients are softened.

8. Divide into 4 boxes and enjoy one each day.

Recipe Video