You have probably noticed a category on my blog titled Paleo, and maybe wondered what is about.
If you are new to Paleo (short for Paleolithic) Diet, it is a dietary lifestyle based on the ancestral human diet. The diet focuses on whole foods like meat, seafood, vegetables, healthy oils and fats, fruits and nuts, while avoiding foods like grains, dairy, processed foods, refined sugars, hydrogenated oils, preservatives and additives, that are hard to digest. Basically, eating Paleo refers to eat real food, unprocessed food.
I wouldn’t refer to it as a diet. Cutting out sugar, salt, preservatives and additives or refined carbohydrates is more of a healthy lifestyle choice, in order to have a healthier life.
I don’t like to obsess over the food I eat, I am not following any specific diet but I do try to eat healthy, proper and unprocessed food. That doesn’t mean that I don’t enjoy a treat now and then.
I hope you’ll find inspiration on my blog if you are craving Indian food that’s Paleo. I have a nice collection of Paleo Indian recipes.
The recipe I’m sharing today, Eggplant with spinach coconut curry, it’s one of the best recipes I’ve made so far using aubergine and spinach. The combination of these ingredients – eggplant, spinach, coconut milk and spices – is fabulous!
I always loved the smoky taste and smell of roasted eggplants. It takes me back home, brings me memories of childhood and one of my favorite Romanian dishes – zacusca – roasted vegetable spread/dip, made with eggplant, onions, tomato, and red bell peppers. Actually, no matter what I plan to cook with roasted eggplants, I always make sure to keep 2-3 aside, and make the romanian appetizer zacusca as well.
Step by step eggplant and spinach coconut curry paleo recipe
Start by roasting the eggplants on an open flame or in the oven, until cooked/soft. Remove the aubergines and immerse them in a bowl of water to cool down.
Peel the skin from the roasted and smoked eggplant and chop the eggplant finely or mash it.
Heat some oil into a deep frying pan. Bring onion and cook until soft.
Add ginger, garlic and chopped green chilli and stir fry for 2 minutes, on medium heat.
Put all the powder spices and salt, stir fry for another minute.
Now add coconut milk and bring it to boil.
Reduce the flame and add spinach. Cover and simmer for 10 minutes, until the spinach gets soft.
Lastly, add chopped/mashed eggplant, stir and let it simmer 5 minutes more.
Serve warm with boiled white rice or bread.
- 2 large eggplants;
- 1 onion, chopped;
- 1 tbsp grated ginger;
- 1 tsp crushed garlic;
- 3 cups chopped spinach;
- 1 green chilli, chopped;
- 1 cup coconut milk (250 ml);
- 1/2 tsp turmeric powder;
- 1 tsp ground pepper;
- 1 tbsp garam masala;
- 1/2 tsp salt, more or less as per taste;
- oil.
- Start by roasting the eggplants on an open flame or in the oven, until cooked/soft. Remove the aubergines and immerse them in a bowl of water to cool down.
- Peel the skin from the roasted and smoked eggplant and chop the eggplant finely or mash it.
- Heat some oil into a deep frying pan. Bring onion and cook until soft.
- Add ginger, garlic and chopped green chilli and stir fry for 2 minutes, on medium heat.
- Put all the powder spices and salt, stir fry for another minute.
- Now add coconut milk and bring it to boil. Reduce the flame and add spinach. Cover and simmer for 10 minutes, until the spinach gets soft.
- Lastly, add chopped/mashed eggplant, stir and let it simmer 5 minutes more.
- Serve warm with boiled rice or bread.
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