Preparation Time:
15 min
Difficulty:
Expert
Ingredients:
- 100g of whole wheat pasta
- 150g of diced eggplant
- 50g of chopped onion
- 2 cloves of minced garlic
- 100ml of coconut milk
- 1 tablespoon of curry powder
- 1 tablespoon of olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
- Kitchen Tools Needed:
- Pot
- Frying Pan
- Knife
- Cutting Board
Instructions:
- Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
- In a frying pan, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced eggplant to the pan, and cook until slightly softened, about 4-5 minutes.
- Stir in curry powder and toast it for a minute before adding coconut milk.
- Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together and the sauce thicken.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the eggplant curry sauce, mixing well to coat the pasta.
- Serve hot, garnished with fresh basil.
Macros:
- Total Calories: 500kcal
- Carbs: 65g
- Proteins: 15g
- Fats: 20g
