Aubergine and Mushroom Curry
Aubergine, also known as eggplant, is native to India and is a staple ingredient in many Indian curries.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Aubergine and Mushroom Curry
Ingredients
Instructions
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Heat vegetable oil in a pan and fry the onions until golden brown.
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Add the garlic and ginger and cook for another minute.
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Add the tomatoes, curry powder, turmeric powder, cumin powder, and coriander powder. Cook for 5 minutes.
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Add the aubergine and mushrooms. Stir well and cook for 10 minutes.
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Pour in the coconut milk and simmer for another 5 minutes.
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Season with salt and garnish with fresh coriander leaves.
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Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
