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

Author: Active Vegetarian

Course:

Main Course

Cuisine:

Indian

Keywords:

Vegan Gluten Free whole food plant-based great transitional meal protein rich

Instructions

1 Preheat oven to 425F.
2 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.
3 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.
4 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.

Indian Spiced Mushroom and Eggplant Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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