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Roasted Eggplant and Mushroom Curry

Vegan Roasted Eggplant and Mushroom Curry – an Indian curry recipe that is gluten-free, dairy-free, vegetarian, and nutritious! Make it as a meal prep recipe or for stunning your guests!
Roasted Eggplant and Mushroom Curry | TheRoastedRoot.net #vegan #vegetarian #recipe #dinner #healthy

Eggplant season, ee’erybody get pumped!

Those deeply purple-d bulbous bodies of meaty spongy versatility, glorious day, what a vegetable.

I know, I know.

Some of us are Eggplant People and some of us Are Not.

To those of you who Are Not, I implore you to try your eggplant bathed in coconut milk and spices. Just once. Just to say you’ve been there, done that, et that eggplant. It really is just the darndest thing, the curry o’ eggplant.

Roasted Eggplant and Mushroom Curry | TheRoastedRoot.net #vegan #vegetarian #recipe #dinner #healthy

Eggplants are one of those faux meat veggies that serve well as a filling meatless meal. They’re hearty, they absorb flavor like a chameleon changes color, they can be made into just about anything. One of my first experiences with eggplant was an eggplant curry I tried from a local Indian restaurant. It was so flavorful, so mooshy, so spicy, my tongue was on overload in joy. I showed you an eggplant curry 17,000 years ago, and this is basically a deconstructed version of that with mushrooms added in.

Eggplant season runs from July through October, which means we have many-a-month to enjoy eggplant curry, eggplant sandos, eggplant burgers, you name it, tiiiiiiiiime is on our side, yes it is. Eggplants absorb oil like whoa, so I coat them with a generous portion when I roast them lest they stick to the baking sheets.

Roasted Eggplant and Mushroom Curry | TheRoastedRoot.net #vegan #vegetarian #recipe #dinner #healthy

While the eggplant and mushrooms were roasting in the oven, I made a yellow coconut curry sauce on the stove top. After simmering the sauce for a hot minute, I added the roasted veggies and served it all up on rice. BOOM meatless Monday.

Be sure to save a smidge of the curry for your work lunch, because a.) nothing rustles your coworkers’s tail feathers like the scent of curry wafting from the breakroom, and b.) curry is always better the next day.

It’s a real rumpus, that curry.

Get that Monday!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Roasted Eggplant and Mushroom Curry | TheRoastedRoot.net #vegan #vegetarian #recipe #dinner #healthy

Roasted Eggplant and Mushroom Curry

Course: Main Course
Cuisine: Indian
Keyword: curry, indian, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Julia

Vegan Roasted Eggplant and Mushroom Curry - an Indian curry recipe that is gluten-free, dairy-free, vegetarian.

Print

Ingredients

  • 1 inch large eggplant diced into 2- cubes
  • 8 ounces baby bella mushrooms halved
  • 1 14- ounce can full-fat coconut milk separated
  • ½ yellow onion chopped
  • 1 tablespoon fresh ginger peeled and grated
  • 3 cloves garlic minced
  • 1 dried red chili seeds removed and crushed
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 2 teaspoons ground corriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt or to taste
  • 114- ounce can diced tomatoes drained

For Serving:

  • Cooked Brown or White Rice
  • Fresh cilantro
  • Greek yogurt optional

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Spread the eggplant and mushrooms on two baking sheets. Drizzle generously with olive oil and sea salt. Place in the oven and roast for 15 minutes. Remove from the oven, flip the veggies, and roast an additional 10 to 15 minutes.
  3. While the vegetables are roasting, make the curry sauce. To do so, add about 1/3 cup of the coconut milk to a saucepan, along with the onion, ginger, and garlic. Saute, stirring occasionally, until the onion is soft and translucent, and the coconut milk has been absorbed, about 10 minutes. Add the spices and saute an additional 3 minutes. Add the remaining coconut milk and diced tomatoes. Bring to a full boil, then reduce the heat. Allow the sauce to continue cooking at a controlled boil, stirring occasionally, until thick, about 15 minutes.
  4. Add the roasted vegetables to the saucepan, stir well to coat, then serve curry with cooked brown rice, quinoa, or cauliflower rice.

More eggplant recipes for your enjoyment:

Gluten Free Skillet Eggplant Parmesan

gluten_free_skillet_eggplant_parmesan_3

Indian Eggplant Curry (Bhaingan Bharta)

Bhaingan Bharta - Indian Eggplant Curry #healthy #dinner #recipe

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Roasted Eggplant Sandwich with Avocado and Kale Pesto

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Bryn

Wednesday 10th of June 2020

Yes as per Judith question - are these quantities for 2 people, for 4 people....??

Julia

Wednesday 10th of June 2020

Hi there! The recipe serves 4 provided you serve the curry with rice or another side dish :D xo

Melinda

Wednesday 6th of May 2020

I just have a question. While all of this looks incredibly delicious, we are all in a lockdown and so, I can't go out to buy the coconut milk. Is it okay if I use cow milk? I have a cow and she gives me enough milk, so I rarely buy it.

Judith Tobin

Monday 23rd of March 2020

May havre missed something but how many people does this recioe feed?

Julia

Wednesday 10th of June 2020

Hi Judith, the recipe serves 4. Hope you enjoy!

Nicolette

Tuesday 10th of March 2020

So flavorful! I made it as it but added a mix of frozen veggies to bulk it up. The flavors were excellent!! Served it over coconut basmati rice. Thank you

Julia

Thursday 12th of March 2020

I love that idea! Thanks for the sweet note, Nicolette! xo

Rita

Tuesday 3rd of September 2019

Great recipe! But please note that eggplant skin should be removed prior to roasting. The skin on mine came out very tough and leathery. I removed the skin before adding to curry. Remove skin prior to roasting. Thanks for sharing. Loved it!

Julia

Wednesday 4th of September 2019

That's great advice...thank you, Rita! xo

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