This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.”
-Ursula LeGuin, Writer
I love cooking with paneer. It's a medium fat cheese with 8 grams of fat in a serving, but there's no sodium added. While this makes for a mild cheese, I think that it works as a perfect complement to full flavored sauces and spicy foods.
The flavor of eggplant is fantastic and the great thing about it is that it is so good for you. There are virtually no calories in eggplant (about 20 calories in a cup of raw fruit). It has very little fat or carbohydrates but it has tons of fiber (2 grams in a cup).
Servings = 2 | Serving size =1 1/2 ounces noodles and veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|1 small||onion (sliced)|
|4 ounces||crimini mushrooms (quartered)|
|1 large||carrot (peeled and cubed)|
|1||eggplant (about 1/2 pound) (cut into large cubes)|
|1 tsp||curry powder|
|1/4 cup||light coconut milk|
|1 3/4 cup||water|
|fresh ground black pepper (to taste)|
|3 ounces||paneer cheese (cubed)|
|3 ounces||rice noodles|
Mix together the water, curry powder, coconut milk, sugar, salt and pepper in a small bowl. Set aside.
Place the olive oil in a large non-stick skillet (one with a lid) over medium-high heat. Add the onion and cook, tossing frequently, for two minutes.
Add the carrot, eggplant and mushrooms, toss together, and cover. Reduce heat to medium. Cook for 6-8 minutes, tossing occasionally, until the eggplant begins to soften.
Add the curry mixture, rice noodles and raisin, cover, and allow to cook for 5 minutes. Stir and add paneer. Toss and recover.
Cook for another 3 – 5 minutes until the noodles are done.
Serving size = 1 1/2 ounces noodles and veggies
Servings = 2
Amount Per Serving
|Calories 542||Calories from Fat 140|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 9g||45%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 87g||29%|
|Dietary Fiber 8g||34%|
|Vitamin A 128%||Vitamin C 15%|
|Calcium 39%||Iron 14%|
|Vitamin K 14 mcg||Potassium 1097 mg|
|Magnesium 446 mg|