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!
Eggplant season, everybody 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.
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. Time 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.
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 @The.Roasted.Root on Instagram!
Roasted Eggplant and Mushroom Curry
Vegan Roasted Eggplant and Mushroom Curry - an Indian curry recipe that is gluten-free, dairy-free, vegetarian.
- 1 large eggplant, diced into 2- cubes
- 8 ounces baby bella mushrooms, halved
- 1 14-ounce can full-fat coconut milk, divided
- 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
- 1 14-ounce can diced tomatoes, drained
- Cooked Brown or White Rice
- Fresh cilantro
- Greek yogurt, optional
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- Add the roasted vegetables to the saucepan, stir well to coat, then serve curry with cooked brown rice, quinoa, or cauliflower rice.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 224Total Fat 19gUnsaturated Fat 0gCarbohydrates 11gFiber 2gSugar 6gProtein 5g
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Saturday 18th of March 2023
I omitted coconut milk but added lentils, curry powder and sweet potatoes. I simmered the sauce with the mushrooms instead of roasting it while the eggplant roasted. My goodness it’s tasty. Thank you for this recipe :)
Sunday 19th of March 2023
Ooh, that sounds yummy! Thanks for sharing! xo
Carla @ Foodie Digital
Saturday 21st of January 2023
The extra step of roasting the veggies first is totally worth the effort. The result is a delicious curry with a crave-worthy texture. I would serve this for guests!
Wednesday 28th of December 2022
Really delicious taste. I air fried the aubergine and the mushrooms but remove the mushrooms part way through as they were worth cooking first. I did not use as much cumin has suggested and only used one teaspoon because I find human can be really overpowering. I used to much smaller cubes for the aubergine which allowed better cooking and better texture. Mark. uk.
Thursday 29th of December 2022
Thanks so much for sharing, Mark! This is very helpful to other people who want to try the recipe! xo
Wednesday 6th of October 2021
This was insanely good. I doubled the eggplant and mushrooms and used rounded measurements for the spices. Turned out amazing and was still saucy enough even with the one can of coconut milk, but you could probably add a splash of broth if you wanted it saucier. Seriously one of the best curry dishes I’ve ever made and will be a regular in our meal rotation now. Thank you!
Thursday 7th of October 2021
Thanks so much for the rave review, Kristina!! I'm so happy you like the curry! xoxoxo :D
Monday 20th of September 2021
I had some eggplant from my garden and some mushrooms in my fridge that needed eating up. I was so happy to find your recipe. It was easy and had wonderful flavor. My husband said we have to have this recipe a LOT. Thank you! I can't wait to try your other recipes!
Tuesday 21st of September 2021
I'm so thrilled you and your husband like the curry, Jan! Thanks so much for letting me know! :D xoxoxo