Coconut Eggplant & Squash Curry

I'm going on my 4th week of Kayla Itsine's BBG workout/eating plan and I can say, I have loads of energy in the morning and motivated to continue this lifestyle. One thing that I'm thankful for is cooking clean, healthy meals that are delicious and easy to prepare. I've been following a couple of food blogs and I stumbled upon this recipe on TheIronyou.com I'm not a huge fan of curries, but i will be making more of this because it is amazing!! Enjoy

Coconut Eggplant & Squash Curry

Ingredients:

• 1 large eggplant, cubed
• 1/2 yellow squash, chopped
• 3 tbsp coconut or olive oil
• 2 tsp cumin seeds
• 1 tbsp mustard seeds
• 2 tsp grated ginger
• 3 cloves of garlic, minced
• 1 medium onion, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tsp curry powder
• 1/4 tsp cinnamon
• 1 tbsp tomato paste
• 1 can coconut milk
• chopped cilantro

 

Heat 2 tbsp of coconut oil in a large skillet over medium heat. When it starts to sizzle, add the eggplant and chopped squash. Stir fry for about 6-8 minute until the eggplant is brown and squash is tender. Set aside in a different bowl.

Return to the skillet and add 1 tbsp coconut oil, add cumin seeds, mustard seeds and let them pop for about 30 seconds over the hot skillet. Lower the heat, then add the ginger, onions, garlic, salt, black pepper until fragrant and onions are translucent. Add tomato paste, coconut milk, curry powder, and cinnamon and bring to a boil. Add the eggplant and squash and allow the sauce to thicken for about to 10 minutes. Serve with fresh cilantro.