INGREDIENTS:
- 1 large eggplant, diced into 2-inch 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
- 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:
- 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.
Source: The Roasted Root
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