Can I make this Indian Spiced Mushroom and Eggplant Curry oil-free?

Yes, you can substitute water for the coconut oil when sauteing the mushrooms and eggplant to make this curry oil-free.

What kind of mushrooms are best for this curry?

The recipe suggests using mushrooms of your choice, halved or quartered depending on their size, allowing for flexibility in flavor and texture.

How can I adjust the spice level of this curry?

You can easily adjust the spice level by using more or less cayenne pepper according to your personal taste preference.

What are the recommended serving suggestions for this curry?

This curry is best served with a grain of choice such as quinoa or basmati rice, or alongside a fresh green salad.

How should I store leftover Indian Spiced Mushroom and Eggplant Curry?

Store any leftover curry in an airtight container in the refrigerator, where it should stay fresh for 3-4 days.

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Indian Spiced Mushroom and Eggplant Curry
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A vibrant Indian Spiced Mushroom and Eggplant Curry served in a bowl, garnished with fresh herbs, alongside a side of fluffy basmati rice.

Indian Spiced Mushroom and Eggplant Curry

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Indian Spiced Mushroom and Eggplant Curry [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Indian Spiced Mushroom and Eggplant Curry [Vegan]

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

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How to Prepare Indian Spiced Mushroom and Eggplant Curry [Vegan]

Preheat oven to 425°F.
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 according to your liking.
After roasting is finished place the 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.