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 plant-based one.  

Indian Spiced Mushroom and Eggplant Curry [Vegan]

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  • 1 cup mushrooms of your choice halved or quartered (depending on size)
  • 2 medium-size eggplants cubed
  • 1 tablespoon coconut oil or water for oil-free
  • 2 garlic cloves minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon cayenne use more or less to suit your taste
  • 1 13 ounce can unsweetened coconut milk
  • 1 teaspoon garam masala
  • Juice of 1/2 lime
  • Salt to taste
  • Fresh herbs for garnish


  1. Preheat oven to 425°F.
  2. In a large (oven friendly) skillet, melt the coconut oil (or warm water) over medium-high heat.
  3. Add the mushrooms and cook for about 5 minutes.
  4. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes.
  5. Toss in the garlic, turmeric, coriander, and cayenne pepper and cook for another minute or so.
  6. Move the pan into the oven and roast for 15 minutes.
  7. Remove and toss. If necessary, put back in the oven for another 5 minutes until vegetables are done according to your liking.
  8. After roasting is finished place the pan back on the stove element over low heat.
  9. Stir in coconut milk. Simmer for about 4- 5 minutes.
  10. Remove from heat and sprinkle the garam masala, adjust the seasoning, if needed.
  11. Squeeze fresh lime juice just before serving and garnish with fresh herbs.
  12. Serve with a grain of choice (quinoa or basmati rice)or with a side of a green salad.


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