Sri Lankan Style Curried Eggplant

Mmmmm. I don’t know that this turned out *quite* right, but it was freaking delicious nonetheless. To make a well-rounded meal, add some rotisserie chicken to your bowl and top with this goodness.

gluten-free, keto, paleo, vegetarian, vegan

Sri Lankan Style Curried Eggplant

1 lb. eggplant
1/2 c. oil (I used coconut because that is what I had)
1 Tbsp. ginger garlic paste
1 red chili
1 small red onion
1 tsp. turmeric
1/2 tsp. chili powder
1 Tbsp. madras curry powder
2 Tbsp. apple cider vinegar
1/2 tsp. honey or sugar-free sweetener
1 tsp. yellow mustard seeds

Heat the oil in a large pan over medium-high. While the oil is heating, cut the eggplant into 1-inch strips; dice the chili and onion. When the oil is hot, add the eggplant in a single layer with plenty of room (you may need to do this in 2 – 3 batches) and fry until browned on all sides. Remove from the oil to a plate covered with paper towels and sprinkle with salt.

When all the eggplant is browned to your liking, drain all but a Tablespoon of oil from the pan. Add the onion and chili and cook until softened.

While the onion and chili is working, make a paste out of the ginger garlic paste, mustard seeds, turmeric, chili powder, curry powder, vinegar, and honey. Add to the pan when the onion and chili are soft. Cook 3 – 4 minutes, stirring continually, to mix.

Add the eggplant and let cook an additional 2 – 3 minutes. Taste for seasoning and add salt if needed.

Serves 2 – 3 as a side 

Indian Spice Salad with Chili Tamarind Sauce

This dish is based on a nacho recipe – while it doesn’t end up being nachos, it does end up being tasty and healthy. And bonus: it’s Whole30-compliant.

Gluten-free, paleo, Whole30. 


Indian Spice Salad with Chili Tamarind Sauce

Based on Indian Nachos from Tasting Table


1 lb. baby potatoes
1 cucumber
1/4 onion
2c. broccoli slaw
1 small carrot
1 thumb fresh ginger
1/4 golden beet
1 bunch snap peas
Pomegranate molasses

Chili Tamarind Sauce

1 can full fat coconut milk, put in the fridge so the cream rises to the top
1 lemon
2 tsp. chili powder
1.5 tsp. tamarind concentrate

Indian Spiced Chicken

1 chicken thigh per person
Chana masala
Kosher salt

First, put the potatoes on. Rinse and toss into a pot with a few big sprinkles salt. Boil 10 minutes. Drain when ready.

Then make the sauce: combine about a 1/4 of a cup of coconut milk fat with the juice of half a lemon, a couple pinches Kosher salt, the chili powder and tamarind. Whisk or blend to combine and stash in the fridge while making the rest of dinner.

Move to the salad: de-tipping and chopping the snap peas, dicing the carrot, de-seeding and dicing the cucumber, dicing the beet, mincing the ginger, and dicing the onion. Toss with the juice of half a lemon and a couple big pinches Kosher salt + the broccoli slaw. Add the potatoes when done cooking and toss.

Dust the chicken with chana masala spice and sprinkle with Kosher salt. Sauté over medium high in a Tablespoon or so of ghee.

When the chicken is done and rested, chop and add to the salad. Drizzle with pomegranate molasses and the chili tamarind sauce.

Serves 4 – 6


Paleo Slow Cooker Butter Poultry

This is a paleo-fied version of one of my DH and my favorite Indian takeout treats. This version uses everyone’s favorite weeknight dinner helper to make an almost hands-free dish that can be ready when you are.

Gluten-free, paleo, Whole30 if you source your coconut milk and tomato paste well

Paleo Slow Cooker Butter Poultry
Based on Slow Cooker Butter Chicken Sliders by Kiwi & Bean

1 lb. poultry – I used boneless, skinless turkey breast
2.5 Tbsp. FOC (fat of choice)
1 large onion
4 cloves garlic
1/5 – 2 inches fresh ginger
1 Tbsp. garam masala
1 Tbsp. ground cumin
2 tsp. ground turmeric
Spice – I used a slight dust of ghost chili powder, the recipe calls for 1/2 – 1 tsp. cayenne
15 ounce can coconut milk – I used light, because that’s what was on hand
4-5 ounce can tomato paste
Kosher salt & black pepper
Something to serve with or on – I ate mine over chopped cucumber, the DH had a sandwich, cauli rice or zoodles would also be great

Heat the fat in a large skillet over medium-high heat. Chop the onion and add to the pan when hot. Chop the garlic and add. Peel and dice the ginger and add. Hit with a couple big pinches salt and a few grinds black pepper.

Cook until the onion is browned. It would be awesome if you waited until the onion was caramelized, but I have zero patience for all that.

While your aromatics are working, add your poultry to your slow cooker.

When your onion is caramelized or you can’t wait any longer, add the spices and cook, stirring, until the spices bloom and become fragrant.

Add the coconut milk and tomato paste. Stir to combine and break up any clumps and bring to a boil.

Dump into the slow cooker. Cook on High 6 hours.

When done, shred the poultry and toss well to coat in sauce. Taste and season more if needed.

Serves 2 – 4 depending upon your delivery vehicle