Main meal
Tofu and eggplant green curry
Eggplant soaks up more fat than any other vegetable, which is a problem in most cooking and the entire point in this one.
7gnet carbs
29gfat
21gprotein
375kcal
Per serving35 minServes 4
Cook it with Keto Tracker AI
See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.
Ingredients
For the whole dish · serves 4
- Firm tofu1 lb
- Eggplant11 oz
- Coconut milk11 fl oz
- Green curry paste2 oz
- Lime2
- Thai basila handful
- Fish sauce or tamaria splash
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Pan-roasted asparagus with miso butter
+4g net · 110 kcal · 15 min · together 11g net, 485 kcal
Method
6 steps · 35 minutes
- Check the curry paste for sugar. Most jarred pastes have some and a few have a great deal.
- Fry the paste in the thick cream from the top of the can of coconut milk until the oil splits out of it and turns green. Skipping this leaves the curry tasting raw.
- Add the eggplant first and let it drink the fat for 5 minutes before any liquid goes in.
- Now the rest of the coconut milk, and simmer 10 minutes until the eggplant is completely soft. Half-cooked eggplant is squeaky and unpleasant.
- Tofu in at the end, in cubes, warmed through rather than cooked.
- Lime and basil off the heat. Boiled, the basil goes black and the lime turns bitter.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
All 507 recipes, free in the app.
Every one measured against what you have left today, and logged in one tap.