Eggplant and Mushroom Curry

Eggplant and Mushroom Curry is a delicious and healthy vegetarian dish that is perfect for any occasion. This flavorful curry is made with fresh eggplant, mushrooms, and a blend of aromatic spices that will tantalize your taste buds.

To make this Eggplant and Mushroom Curry, you will need the following ingredients per serving:

- 1 small eggplant, diced
- 1 cup sliced mushrooms
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 1/2 cup canned diced tomatoes
- 1/4 cup coconut milk
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional)

To start, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 2-3 minutes. Add the diced eggplant and mushrooms and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
Next, add the cumin, coriander, turmeric, paprika, salt, and black pepper to the skillet and stir to combine. Pour in the vegetable broth and canned diced tomatoes and bring the mixture to a simmer. Reduce the heat to low and let the curry simmer for 10-15 minutes, until the sauce has thickened and the vegetables are fully cooked.
Finally, stir in the coconut milk and let the curry cook for another 2-3 minutes, until heated through. Serve the Eggplant and Mushroom Curry hot, garnished with fresh cilantro if desired.
This Eggplant and Mushroom Curry is a perfect combination of savory and spicy flavors that will leave you feeling satisfied and nourished. The dish is vegan, gluten-free, and packed with nutrients, making it a great choice for a healthy meal.
Type of dish: Vegetarian Curry
Main ingredients: Eggplant, Mushrooms, Coconut Milk