Indian Spiced Mushroom and Eggplant Curry
Mushrooms and eggplant create a great start for a dish that is clean, creamy and wonderfully satisfying. Perfect gateway meal to help those progressing from a meat-eating diet to a clean, plant-based one.
Servings 4 servings
Ingredients
- 1 cup mushrooms of your choice halved or quartered (depending on size)
- 2 medium-size eggplants cubed
- 1 tbsp coconut oil or water for oil-free
- 2 garlic cloves minced
- 1 tsp ground turmeric
- 1 tsp coriander powder
- 1 tsp cayenne use more or less to suit your taste
- 1 400 mil can unsweetened coconut milk
- 1 tsp garam masala
- Juice of 1/2 lime
- Salt to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 425F.
- In a large (oven friendly) skillet, melt the coconut oil (or warm water) over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic, turmeric, coriander and cayenne pepper and cook for another minute or so.
- Move the pan into the oven and roast for 15 minutes. Remove and toss. If necessary, put back in the oven for another 5 minutes until vegetables are done acording to your liking.
- After roasting is finished place pan back on the stove element over low heat. Stir in coconut milk. Simmer for about 4- 5 minutes. Remove from heat and sprinkle the garam masala, adjust the seasoning, if needed. Squeeze fresh lime juice just before serving and garnish with fresh herbs.Serve with a grain of choice (quinoa or basmati rice)or with a side of a green salad.
Notes
Pro Tips
- Using a cast-iron skillet for the eggplant is recommended - you can then get the right crisp texture without using too much oil.
- Both mushrooms and eggplants have a rich, meaty taste, bulky texture and are quite versatile making them a perfect meat alternative in various plan-based dishes.