Eggplant Mushroom Curry- A delightful recipe with eggplants, tomatoes, and mushrooms as its main ingredients with a delectable protein-rich experience!
The natural goodness of eggplant coordinates with the bold essence of mushrooms that captivate your palate with a blend of smooshy, spicy, and flavourful tastes.
A mouthwatering masterpiece that flawlessly blends the best of both worlds in a single, delicious pot!
Ingredients:
- 1 large eggplant diced into 2- cubes
- 8 ounces of baby bella mushrooms halved
- 1 and ¼ cups full-fat coconut milk divided
- ½ yellow onion chopped
- 1 tbsp fresh ginger peeled and grated
- 3 cloves garlic minced
- 1 dried red chilli seed removed and crushed
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp sea salt or to taste
- 1 and ¼ cups of diced tomatoes drained
Instructions:
- Set the oven temperature to 400°F before you begin.
- Wrap eggplants in foil & bake for 50-60 min.
- Remove eggplants, let cool & scoop out the flesh.
- Discard skin and use a fork to break apart flesh.
- Saute garlic for 2 minutes and allow aromatic flavours to infuse.
- Add green onion, chilli pepper & mushrooms and saute for 5 minutes.
- Add spices, stir well & cook for 2 minutes.
- Add tomatoes, salt & pepper. Simmer for 5 minutes or until tender.
- Add eggplant pure, coriander & coconut milk.
- Cook for 8 minutes to blend the flavours.
- Serve this delightful curry with steaming hot basmati rice, naan bread, or your favourite grain.
ProTip:
- Uplift the delectability of your Eggplant Mushroom Curry recipe with a final touch of vibrancy! Reinforce the dish by delicately sprinkling freshly grated lemon zest just before serving. The zesty citrus notes perfectly harmonise with the rich curry, delivering a refreshing and delightful contrast. Bon appetite!
Our Gurkha family hopes you love our Mushroom Curry recipe that keeps you full for hours. Enjoy cooking!
