oil, such as coconut or olive
large onion, diced, about 1 1/2 cups
garlic cloves, finely minced
A 1 inch piece of fresh ginger, peeled and finely minced
large tomatoes, diced
large eggplant, about 1 1/2 pounds, cut into 1 inch pieces
jalapeño pepper, seeded and finely minced
vegetable broth or water
Red pepper flakes
Fresh minced basil
In a large skillet, heat the oil over medium high heat. Add the onion and sauté, stirring often, until softened, about 6 minutes.
Next add the curry powder, turmeric, ground coriander, ground cumin, salt, minced garlic and ginger. Sauté, stirring until fragrant, about 2 minutes.
Then add the diced tomatoes, eggplant and jalapeño pepper. Stir the mixture to combine thoroughly.
Finally add the broth or water and bring the mixture to a boil. Reduce heat to medium low and simmer, covered, until the eggplant is tender, about 12 to 15 minutes.
Garnish the curry with red pepper flakes and fresh minced basil. Serve with either cooked quinoa or millet.
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