Roasted Eggplant and Mushroom Curry
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
224 kcal
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Course
Main Course
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Cuisine
Indian
Roasted Eggplant and Mushroom Curry
Description
Roasted Eggplant and Mushroom Curry showcases diced eggplant and halved mushrooms roasted with olive oil and sea salt until golden and tender, developing depth and caramelized notes. The curry sauce is prepared by sautéing onion, grated ginger, and minced garlic in coconut milk until the onion softens and the milk reduces slightly. Ground spices including paprika, cumin, coriander, and turmeric are added and sautéed to bloom their flavors before incorporating the remaining coconut milk and diced tomatoes. The sauce cooks down to a thick, rich consistency.
The roasted vegetables are combined with the curry sauce to coat them evenly. This dish pairs well with cooked rice (brown or white), quinoa, or cauliflower rice to absorb the robust, spiced sauce. Fresh cilantro and a dollop of Greek yogurt can be added for brightness and creaminess upon serving.
Ingredients
- 1 eggplant diced into 2- cubes, large
- 8 ounces baby bella mushroom halved
- 1 14- ounce coconut milk divided, can, full-fat
- ½ yellow onion chopped
- 1 tablespoon ginger peeled and grated, fresh
- 3 cloves garlic minced
- 1 red chili seeds removed and crushed, dried
- 1 teaspoon paprika
- 1 tablespoon cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon Turmeric ground
- 1 teaspoon salt or to taste, sea salt
- 1 14- ounce diced tomatoes drained, canned
For Serving:
- rice cooked, brown or white
- cilantro fresh
- Greek yogurt optional
Instructions
- Preheat the oven to 400 degrees F.
- Spread the eggplant and mushrooms on two baking sheets. Drizzle generously with olive oil and sea salt. Place in the oven and roast for 15 minutes. Remove from the oven, flip the veggies, and roast an additional 10 to 15 minutes.
- While the vegetables are roasting, make the curry sauce. To do so, add about 1/3 cup of the coconut milk to a saucepan, along with the onion, ginger, and garlic. Saute, stirring occasionally, until the onion is soft and translucent, and the coconut milk has been absorbed, about 10 minutes. Add the spices and saute an additional 3 minutes. Add the remaining coconut milk and diced tomatoes. Bring to a full boil, then reduce the heat. Allow the sauce to continue cooking at a controlled boil, stirring occasionally, until thick, about 15 minutes.
- Add the roasted vegetables to the saucepan, stir well to coat, then serve curry with cooked brown rice, quinoa, or cauliflower rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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