Roasted Eggplant-and-Mushroom Curry

Name: Roasted Eggplant-and-Mushroom Curry
Ingredients: 1 eggplant, diced; 1 pound cremini, button, or another mushroom, quartered; 1 pound cremini, button, or another mushroom, quartered; 1 pound cremini, button, or another mushroom, quartered; 5 tablespoons extra-virgin olive oil, divided; 1 teaspoon fine sea salt; 1 teaspoon coarsely ground black pepper; ½ onion, chopped; 1½ tablespoons finely chopped fresh ginger; 3 large garlic cloves, minced; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon paprika; ¼ to ½ teaspoon cayenne pepper; 1 (14.5- ounce) can diced tomatoes, drained; 1 (13.5- ounce) can coconut milk; ¼ cup chopped fresh cilantro; Hot cooked basmati rice

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This roasted curry is a hearty, flavorful dish that’s perfect for cozy evenings. The sauce is infused with aromatic spices like cumin, coriander, and turmeric, creating a vibrant, comforting curry.

Ingredients

1 eggplant, diced
1 pound cremini, button, or another mushroom, quartered

Snack
Vegan
Gluten-free

Method

Preheat oven to 400°.

Combine eggplant and mushrooms in a large bowl. Drizzle in 3 tablespoons olive oil, salt, and black pepper; toss to coat. Transfer to a large, rimmed baking sheet, spreading vegetables out in a single layer.