Thai red curry eggplant and kale over cauliflower “rice” is a delicious way to warm up on a cold winter night. This version, ready in less time than it would take you to order in, is loaded up with vegetables like eggplant and kale and is served over cauliflower “rice”.
Red Curry Eggplant and Kale Over Cauliflower “Rice”
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Hi! I’m Lauren from Healthy Delicious. I love creating healthy recipes that are full of bold flavors and finding ways to pack tons of fresh vegetables into my meals. I’m so excited to share an easy weeknight dinner with you today. This red curry eggplant and kale is a pretty typical weeknight recipe for me this time of the year. I live in upstate New York, where is and get pretty cold, and I’m always looking for warm, cozy comfort food. The spicy broth in this curry will definitely help warm you up!
Making the curry
I love the different textures that this curry has: the eggplant is soft and silky, the onion and red pepper still have a little bit of crunch to them, and the kale makes it seem really hearty. I also added some chicken breast, although you can easily leave that out if you don’t want to include it. Instead of serving this curry over rice, I decided to serve it over cauliflower that I chopped into tiny pieces and cooked with ginger, garlic, and lime juice. Since cauliflower has such a mild flavor, it takes on the flavors of whatever you cook it with really nicely. While it doesn’t taste exactly like rice, it’s a really delicious substitute and a great way to pack extra nutrition into your dinner!
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More easy and healthy weeknight recipes from Healthy Delicious:
Smothered Chicken and Quinoa Skillet
Chicken Enchiladas with Poblano Sauce
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Red Curry Eggplant and Kale Over Cauliflower “Rice”
Ingredients
For the Curry
- 1 tablespoon olive oil
- 1 medium eggplant peeled and diced (about 2 cups)
- 1 red bell pepper chopped
- 1 onion sliced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 pound chicken breasts thinly sliced
- 1 small bunch kale chopped (about 2 cups)
- ¼ cup fresh basil chopped
- 1 tablespoon fish sauce
- 1 lime cut into 6 wedges
For the Cauliflower “Rice”
- 1 large head cauliflower
- 1 tablespoon olive oil
- 1 inch fresh ginger grated
- 1 clove garlic grated
- ½ cup water
- 1 lime juiced
Instructions
- To make the curry, heat 1 tablespoon olive oil in a medium pan. Add the eggplant and cook for 1-2 minutes, or until just softened. Add the red pepper, onion, coconut milk, curry paste, and brown sugar; bring to a simmer and let cook for 5 minutes. Add the chicken and simmer another 5 minutes (do not boil), or until cooked through. Stir in the kale, basil, and fish sauce. Cook until the kale is wilted, 2-3 minutes.
- Meanwhile, prepare the cauliflower by discarding the core and using a large knife or food processor to cut the cauliflower into very small pieces that resemble coarse grain. Heat 1 tablespoon oil in a large skillet over medium heat. Add the ginger and garlic and cook 1 minute. Add the cauliflower and water. Cook until the water is absorbed, 2-3 minutes. Stir in the lime juice.
- Serve the curry over cauliflower with lime wedges.
Notes
- Feel free to use white rice if you aren’t low carb.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Looks easy and healthy. Definitely worth it a try. thanks for sharing!
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I've never tried anything like this – looks delicious!
My son loves eggplant (I know…weird). Will have to make this over the summer when we have eggplant. I'm always looking for something new to do with it. Thanks for sharing!
Despite the fact that eggplant was one of my father's favorite vegetables, I never tasted it until I went to college–I loved it from the first bite! When I asked my mom why she had never cooked it, she told me that she only cooked things she liked, but my dad adored it. Congratulations to you for accomodating your son. My kids all enjoy it thanks to all those pots of ratatouille and caponata I've cooked every summer of their lives. I personally think eggplant has a special affinity for Thai flavorings!