Roasted Eggplant and Mushroom Curry

Name: Roasted Eggplant and Mushroom Curry
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 large eggplant, diced into 2-inch cubes; 8 ounces baby bella mushrooms, halved; 1 14-ounce can full-fat coconut milk, separated; 1/2 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; 114-ounce can diced tomatoes, drained; Cooked Brown or White Rice; Fresh cilantro; Greek yogurt, optional

Roasted Eggplant and Mushroom Curry was pinched from <a href="http://www.theroastedroot.net/roasted-eggplant-and-mushroom-curry/" target="_blank">www.theroastedroot.net.</a>

INGREDIENTS

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1 large eggplant, diced into 2-inch cubes

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8 ounces baby bella mushrooms, halved

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1 14-ounce can full-fat coconut milk, separated

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1/2 yellow onion, chopped

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1 tablespoon fresh ginger, peeled and grated

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3 cloves garlic, minced

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1 dried red chili, seeds removed and crushed

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1 teaspoon paprika

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1 tablespoon ground cumin

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2 teaspoons ground corriander

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1 teaspoon ground turmeric

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1 teaspoon sea salt, or to taste

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114-ounce can diced tomatoes, drained

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Cooked Brown or White Rice

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Fresh cilantro

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Greek yogurt, optional

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