Always vegetarian, often vegan

Spicy curry with eggplant

Delicious curry with the flavors of India and ingredients from the local supermarket. Enjoy your meal!

Spicy curry with eggplant, mushrooms and sweet potato

We love curry, they are easy to make and very easy to vary with what you have in the fridge. We have made this curry a number of times for a visit and every time the recipe is requested, which is why it gets a place on our site.
Voorbereiding 20 minutes
Bereiding 1 hour
Totale tijd 1 hour 20 minutes
Course: Main dish, Mains
Cuisine: Indian
Keyword: curry, eggplant, mushrooms, sweet potato
Porties: 4 people


Aubergine curry

  • 1 eggplant of about 300 g
  • 1 red onion
  • 250 g mushrooms
  • 1 sweet potato or 2 carrots
  • 1 can coconut milk
  • 1,5 tablespoons garam masala
  • salt, pepper, sunflower oil


  • Preheat the oven to 180 degrees.
  • Cut the eggplant into cubes. Place these cubes in an oven dish and add a dash of olive oil. Stir the olive oil through the eggplant. Roast it in the oven for 25 minutes. It's ready when you can easily pierce it with a fork.
  • Chop the red onion and fry it in a dash of vegetable oil.
  • Wipe the mushrooms clean and cut into coarse cubes. Add the mushrooms to the sautéed onion and simmer together for another 10 minutes.
  • Peel the sweet potato and cut into cubes as well. Add this to the onion mushroom mixture.
  • First add 1 tablespoon of garam masala. You can add more when the curry is ready.
  • Add the aubergine cubes and coconut milk and bring to the boil.
  • Add 1 teaspoon salt and 1 teaspoon black pepper, stir and taste. Add extra garam masala, salt and pepper to taste.

Side dishes

  • Boil the rice, cauliflower and/or broccoli until done.
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