Eggplant mushroom curry recipe

5 from 1 vote

Eggplant mushroom curry recipe

A tasty and spicy curry recipe with eggplants, tomatoes and mushrooms as its main ingredients. The spice blend used complements the vegetables especially well.

Course Side Dish

Cuisine American

Keyword curry, eggplant, mushroom

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 231kcal

Cost 10

Ingredients

5 small eggplants you could use two large ones, but I find it much easier to make more or less of the recipe when using the small ones
4 oz ¼ lb white mushrooms, quartered
1 tablespoon coconut oil clarified butter, or other Paleo cooking fat
2 green onions finely chopped
2 cloves garlic minced
1 red chili pepper optional depending on how spicy you’d like the final dish to be
½ teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 very ripe tomatoes diced
1 tablespoon fresh cilantro finely chopped
⅓ cup coconut milk
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 400 F. While the oven heats up, wrap each eggplant in aluminum foil. Place in the oven and cook for 50 minutes to an hour.
5 small eggplants
Remove the eggplants from the oven and let them cool.
After the eggplants are cool enough to handle, cut them in half and spoon out the flesh. Discard the skin and keep the flesh in a bowl. Using a fork, break apart the flesh to ensure that there are no large chunks. Put aside for later use.
In a large skillet over medium heat, saute garlic in the cooking fat. Allow it to cook for about two minutes, until fragrant.
2 cloves garlic, 1 tablespoon coconut oil
Add the green onion, chili pepper, and mushrooms to the skillet. Saute for about 5 minutes.
4 oz ¼ lb white mushrooms, quartered, 2 green onions, 1 red chili pepper
Add all the spices to the skillet. Stir well and cook for about 2 minutes.
½ teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon ground turmeric, 4 very ripe tomatoes
Stir in the tomatoes and season to taste with salt and pepper. Simmer for another 5 minutes or until the tomatoes are tender.
Sea salt and freshly ground black pepper to taste
Add the eggplant puree, followed by the cilantro and coconut milk. Continue cooking for about 8 minutes to allow the flavors to blend.
⅓ cup coconut milk, 1 tablespoon fresh cilantro

Nutrition