Whole30 compliant Brussels Sprouts Eggplant Curry recipe. A combination of eggplants, brussels sprouts, apple and spices make this vegetable curry special. It comes together in no time, and is rich, creamy and mildly spicy (you can make it as spicy or mild as you want). Great served with rice (use cauliflower rice for Whole30).
2 eggplants (baby eggplants)
1 pound brussels sprouts (frozen)
4 cloves garlic (finely chopped)
2 teaspoons turmeric
1 teaspoon dry mustard
ginger (small piece, finely grated)
1/4 teaspoon red pepper (crushed, adjust to taste)
1. Slice eggplant lengthwise, then cut each slice into 4 wedges. Chop apple.2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.3. Add turmeric, dry mustard, red pepper and ginger; stir. Add eggplant wedges and chopped apple, stir and cook for 2 minutes.4. Add water, coconut milk, frozen brussels sprouts, salt and vinegar. Bring to a boil and simmer for 15 minutes.