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Roasted Eggplant and Mushroom Curry
4.5 from 204 votes

Roasted Eggplant and Mushroom Curry

This curry combines roasted eggplant and baby bella mushrooms simmered in a spiced coconut milk and tomato sauce. The vegetables are cut into large chunks, roasted until tender and caramelized, then added to a flavorful curry base made from coconut milk, onion, ginger, garlic, and a blend of warm spices including cumin, coriander, turmeric, and paprika. The sauce thickens upon simmering, concentrating the coconut and tomato flavors, balancing the earthiness of the vegetables and spices.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 224 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Add the roasted vegetables to the saucepan, stir well to coat, then serve curry with cooked brown rice, quinoa, or cauliflower rice.

Nutrition Information

Serving 1of 4 Calories 224kcal (11%) Carbohydrates 11g (4%) Protein 5g (10%) Fat 19g (29%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 224

% 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.