Red Curry Eggplant and Kale Over Cauliflower “Rice”
Thai red curry is a delicious way to warm up on a cold winter night.
Servings: 6 servings
Ingredients
For the Curry
- 1 tablespoon olive oil
- 1 medium eggplant peeled and diced (about 2 cups)
- 1 red bell pepper chopped
- 1 onion sliced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 pound chicken breasts thinly sliced
- 1 small bunch kale chopped (about 2 cups)
- ¼ cup fresh basil chopped
- 1 tablespoon fish sauce
- 1 lime cut into 6 wedges
For the Cauliflower “Rice”
- 1 large head cauliflower
- 1 tablespoon olive oil
- 1 inch fresh ginger grated
- 1 clove garlic grated
- ½ cup water
- 1 lime juiced
Instructions
- To make the curry, heat 1 tablespoon olive oil in a medium pan. Add the eggplant and cook for 1-2 minutes, or until just softened. Add the red pepper, onion, coconut milk, curry paste, and brown sugar; bring to a simmer and let cook for 5 minutes. Add the chicken and simmer another 5 minutes (do not boil), or until cooked through. Stir in the kale, basil, and fish sauce. Cook until the kale is wilted, 2-3 minutes.
- Meanwhile, prepare the cauliflower by discarding the core and using a large knife or food processor to cut the cauliflower into very small pieces that resemble coarse grain. Heat 1 tablespoon oil in a large skillet over medium heat. Add the ginger and garlic and cook 1 minute. Add the cauliflower and water. Cook until the water is absorbed, 2-3 minutes. Stir in the lime juice.
- Serve the curry over cauliflower with lime wedges.
Notes
- Feel free to use white rice if you aren't low carb.
Nutrition
Calories: 350kcal | Carbohydrates: 22g | Protein: 22g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 390mg | Potassium: 1201mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3678IU | Vitamin C: 125mg | Calcium: 134mg | Iron: 4mg
