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You are here: Home / Autumn / Indonesian Spiced Eggplant & Tempeh Curry

Indonesian Spiced Eggplant & Tempeh Curry

October 13, 2014 by Michael Smith Leave a Comment

I’m just loving eggplant lately. I went all summer without buying any, and now I can’t get enough. I love its deep purple colour, and its ability to absorb flavour in dishes. The phytonutrient that gives eggplant skin its purple colour is an anthocyanin, a group of compounds that give foods like blueberries, cranberries, red cabbage, and eggplants their colour. Anthocyanins are strong antioxidants that can help protect your cells from free radical damage. So to get maximum nutritional benefit, don’t peel that eggplant! The skin will soften with cooking. If you do plan to eat the skin, ideally you should make sure you purchase eggplant that is organic and has not been waxed. The farmers market is a great place to find local, organic, fresh eggplant! The eggplant at my farmers market are so beautiful and shiny that you’d swear they are waxed. I even asked, and nope it’s just that awesome.
making indonesian spiced eggplant and tempeh curry    eggplant and tempehEggplants are part of the Solanaceae family (nightshades). This family includes tomatoes, potatoes, and peppers. If you have joint issues such as arthritis, you may want to stay away from this family of foods as they have high levels of alkaloids that can contribute to inflammation in the joints. You could replace the eggplant in this recipe with zucchini. For the rest of us, enjoy your eggplant! It’s high in fibre, phytonutrients, Vitamin B1, and copper.
indonesian spiced eggplant and tempeh curry
Indonesian Spiced Eggplant & Tempeh Curry
 
Save Print
Prep time
5 min
Cook time
25 min
Total time
30 min
 
Author: Nicole
Category: Main Dish
Makes: 2 servings
Ingredients
  • 2 tablespoons cold-pressed organic coconut oil
  • 1 large onion, chopped
  • 2 large cloves of garlic, minced
  • 1 inch ginger, minced
  • 1 inch turmeric root, minced
  • 1 medium eggplant, chopped
  • 1 8-oz block of organic tempeh (I used Indonesian spiced)
  • 2 tablespoons organic gluten-free tamari
  • 1 tablespoon curry powder
  • ¼ teaspoon red pepper flakes, to taste (optional)
  • sea salt, to taste
Directions
  1. Heat coconut oil over medium heat in a large skillet. Saute onion, garlic, ginger, and turmeric until onion is translucent.
  2. Add eggplant and tempeh, stir well. Pour in tamari and add all spices, mix to combine. Let cook 10-15 minutes until eggplant is cooked through and soft. Serve over brown rice or millet.
Notes & Substitutions
nightshade-free // use zucchini in place of eggplant
3.3.3077
« Homemade Tahini
Peach Crumble »

Categories: Autumn, Dairy-free, Egg-free, Gluten-free, Grain-free, Mains, Nightshade-free, Nut-free, Vegan, Vegetarian Tags: eggplant, garlic, ginger, onion, tempeh, turmeric

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About Me

Michael Smith RHN,  owner of Newleaf Nutrition, is an Ottawa-based holistic nutritionist, herbalist and health coach working with clients both locally and overseas. Michael specializes in chronic disease (such as heart disease and diabetes), autoimmune disorders, hormonal imbalances, weight loss and mental health. Providing approachable yet effective solutions for his clients, he works with everyone along the health spectrum helping them achieve their most optimal health and live their best life. Everything we put in our body, food and thought alike, makes all the difference in good health. Be good to yourself, eat clean and remember to smile.

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