Mushroom and Aubergine (Eggplant) Curry Recipe Review

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Another Vegetarian Curry Recipe Test

I looked at the untested vegetarian curry recipes for a recipe to test this weekend. Despite what some people think, I’m very partial to vegetarian curries, even though I am an omnivore.

And I found the Mushroom and Aubergine (Eggplant) Curry recipe. Healthy vegetables and a simple recipe to cook them with spices. Lovely.

The Curry Ingredients

Finding the ingredients for the curry was no problem at all. The greengrocer had plenty of aubergines (eggplants) and button mushrooms to go with the fresh coriander (cilantro) that I needed.

Making the Mushroom and Aubergine (Eggplant) Curry

The main thing that I can say about this recipe is that it is big, really big. 2 large aubergines (eggplants), 500g of button mushrooms and the masoor dal (red lentils) really take up a lot of room. Luckily my largest saucepan is really big and held all of the ingredients but it was a close call. Of course, once the cooking was underway, the ingredients shrank to a more manageable size.

About the only tricky thin that did happen was that the masoor dal (red lentils) sank to the bottom of the saucepan (which is what you would expect) and kept sticking because it was so hard to stir such a large amount of ingredients. But it became easier to stir the curry once the ingredients started to shrink in size.

Tasting and Rating the Mushroom and Aubergine (Eggplant) Curry

The curry tasting team arrived on time and soon afterwards I served up the Mushroom and Aubergine (Eggplant) curry on basmati rice.

And the curry was good. The aubergine (eggplant), mushrooms and lentils were all cooked perfectly. The curry had the lovely coconut taste that you would expect when using coconut milk. The coriander (cilantro) gave the curry a bit of colour as well as a nice taste. And the lentils gave the curry a bit of texture.

The mushroom and aubergine (eggplant) curry received a taste score of 8 out of 10 with a spice/heat rating of “Mild to Medium”.

Make the Mushroom and Aubergine (Eggplant) Curry Again

Yes, I would make this curry again. Not only was this a tasty meal, there was lots left over which went into the freezer for another day.

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