The Tastiest Low-Carb Vegetable Curry


Step 1Place the stock in a pan and simmer on a medium-low heat for 15 minutes to reduce the volume by half.

Step 2Preheat the oven to 190 °C/ 375 °F (fan assisted). Chop the eggplants (aubergines) into 2.5 cm (1-inch) chunks. Place on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt and roast for 20 minutes until soft and golden.

Step 3Meanwhile, place the coconut oil or ghee in a clean saucepan. Fry the onion on a medium / low heat for 3 minutes until translucent. Add the garlic and fry for 1 further minute. Add the pepper and zucchini and cook for 3 more minutes.

Step 4Add the spices and stir. Add the reduced stock, tomatoes and chopped chilli. Season with salt and pepper. Simmer on a low / medium heat for 10 minutes.

Step 5Add the coconut milk and simmer for a further 10 minutes. Stir through the kale and cook for 2-3 minutes until it wilts. Take off the heat and stir in the remaining olive oil and eggplant.

Step 6Serve with Cauliflower Rice (1 cup, 120 g/ 4.2 oz per serving) and optionally top with full-fat sour cream or coconut cream.

Step 7Best when served fresh but can be stored in the fridge for 5 days or frozen for 2 months.