Broccoli, Mushroom & Eggplant Curry with Coconut Milk
This creamy, aromatic curry is packed with tender eggplant, earthy mushrooms, and vibrant broccoli, all simmered in a rich coconut milk sauce infused with warm spices. It’s a perfect plant-based comfort dish that pairs beautifully with rice or naan.
Time Needed
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
Vegetables:
1 small eggplant, diced
1 ½ cups broccoli florets
1 cup mushrooms, sliced (button, cremini, or shiitake)
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
1 small tomato, diced (or 2 tablespoons tomato paste)
Curry Sauce:
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup vegetable broth or water
1 tablespoon coconut oil (or any neutral oil)
1 teaspoon cumin seeds (optional, for extra flavor)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika (or chili powder for spice)
1/2 teaspoon garam masala (optional, for depth of flavor)
Salt and black pepper to taste
1 tablespoon soy sauce (or tamarind for gluten-free)
1 teaspoon sugar (balances flavors)
Juice of 1/2 lime (for brightness)
For Garnish:
Fresh cilantro, chopped
Toasted cashews or peanuts (optional)
Instructions
1. Prepare the Vegetables
1. If using eggplant, sprinkle with salt and let sit for 10 minutes to remove bitterness. Pat dry before cooking.
2. Heat coconut oil in a large pan over medium heat.
3. Add cumin seeds (if using) and let them sizzle for a few seconds.
2. Cook the Aromatics & Vegetables
1. Add chopped onion and sauté until soft (about 3–4 minutes).
2. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
3. Add mushrooms and eggplant, cooking for about 5–7 minutes until softened.
4. Stir in tomato and cook until it breaks down (about 3 minutes).
3. Simmer the Curry
1. Add turmeric, cumin, coriander, paprika, garam masala, salt, and black pepper. Stir well.
2. Pour in coconut milk and vegetable broth. Bring to a gentle simmer.
3. Add soy sauce and sugar. Stir to combine.
4. Cover and cook for 15 minutes, stirring occasionally.
5. Add broccoli and cook for another 5 minutes, keeping it slightly crisp.
6. Stir in lime juice at the end.
4. Serve & Enjoy
1.Garnish with fresh cilantro and toasted nuts.
2.Serve hot with basmati rice, quinoa, or naan.
Nutritional Info
(Per Serving, Approximate)
(Based on 4 servings)
Calories: ~300 kcal
Protein: 6g
Carbohydrates: 25g
Fat: 22g
Fiber: 6g
Sodium: ~450mg
Notes & Variations
Make It Spicy: Add red chili flakes or a chopped green chili.
Thicker Curry: Reduce coconut milk slightly or mash some eggplant into the sauce.
Extra Protein: Add chickpeas, tofu, or paneer.
Make-Ahead Friendly: Stays fresh in the fridge for 3–4 days.