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Eggplant Musroom Curry

A tasty and spicy curry recipe with eggplants, tomatoes and mushrooms as its main ingredients. The spice blend used complements the vegetables especially well.
4 Servings -
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Servings:4  | Calories:200 | Total Fat:9g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 7g
35 %
Total Carb 23g
8 %
Fiber 7g
28 %
Sugars 13g
Cholesterol 0mg
0 %
Sodium 40mg
2 %
Protein 16g
32 %
49% White mushrooms
18% Others combined
16% Coconut milk
15% Coconut oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 oz (1 / 4 lb) white mushrooms, quatered;
1 tbsp coconut oil, clarified butter or other paleo cookking fat;
2 green onions, finely chopped;
2 cloves garlic, minced;
1 red chili pepper (optional depending on how spicy you’d like the final dish to be);
1/2 tsp chili powder;
1 tsp ground cumin;
1 tsp ground coriander;
1/4 tsp ground turmeric;
4 very ripe tomatoes, diced;
1 tbsp fresh cilantro, finely chopped;
1/3 cup coconut milk;

Directions : View recipe directions on
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