Keto Sri Lankan Brinjal (Eggplant) Curry with Almond Flour Roti

Ingredients

• 1 large Eggplant
• 3 tablespoons Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 Green chilies
• 10 Curry leaves
• 1 teaspoon Turmeric powder
• 1 tablespoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 can Coconut milk
• 1 cup Almond flour
• 1/2 teaspoon Xanthan gum
• 1/4 cup Water
• to taste Salt

Instructions

1. 1Cut the eggplant into 1-inch cubes and sprinkle with salt. Let it sit for 20 minutes to draw out moisture.
2. 2Rinse the eggplant and pat it dry.
3. 3Heat coconut oil in a large pan over medium heat.
4. 4Add chopped onion, minced garlic, grated ginger, sliced green chilies, and curry leaves to the pan. Sauté until onions are translucent.
5. 5Add the eggplant, turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 5-7 minutes, stirring occasionally.
6. 6Pour in coconut milk and bring to a simmer. Cover and cook for 20-25 minutes, or until the eggplant is tender.
7. 7While the curry is simmering, prepare the almond flour roti. In a bowl, mix almond flour, xanthan gum, and salt.
8. 8Gradually add water and mix until a dough forms.
9. 9Divide the dough into 4 equal portions and roll each portion into a thin almond flour roti.
10. 10Cook the almond flour roti on a hot griddle or pan for 2-3 minutes per side, or until golden brown.
11. 11Serve the eggplant curry with almond flour roti.

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