A tasty and spicy curry recipe with eggplants, tomatoes and mushrooms as its main ingredients. The spice blend used complements the vegetables especially well.
Servings:4 | Calories:200 | Total Fat:9g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 7g
35 %
Total Carb 23g
8 %
Fiber 7g
28 %
Sugars 13g
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Cholesterol 0mg
0 %
Sodium 40mg
2 %
Protein 16g
32 %
Calories:
49% White mushrooms
18% Others combined
16% Coconut milk
15% Coconut oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
4 oz (1 / 4 lb) white mushrooms, quatered; 1 tbsp coconut oil, clarified butter or other paleo cookking fat; 2 green onions, finely chopped; 2 cloves garlic, minced; 1 red chili pepper (optional depending on how spicy you’d like the final dish to be); 1/2 tsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp ground turmeric; 4 very ripe tomatoes, diced; 1 tbsp fresh cilantro, finely chopped; 1/3 cup coconut milk;
Directions : View recipe directions on paleodietlifestyle.com
