Eggplant Curry


  • 4 Chinese Eggplants (These are the long thin ones, I try to pick ones that are thin enough to fit into the food processor easily, but you can always cut larger ones in half)
  • 1 White or Yellow Onion,
  • 2 Carrots
  • 8 oz of white mushrooms
  • 1 TBSP minced garlic
  • 2 TBSP Curry Powder
  • 1 tsp Ginger Powder
  • 1 tsp Turmeric Powder
  • ½ tsp Cinnamon Powder
  • ½ tps ground Nutmeg
  • Salt and Pepper to taste
  • 1 can of Coconut Milk
  • 1 TBSP of Coconut Oil


  1. Chop the onions. Sometimes I use the food processor to shred them, you can do whichever you like.
  2. Add the Coconut Oil and chopped onions to a large pan over medium-high heat. Sauté for several minutes while getting the eggplant ready.
  3. To prepare the eggplant, cut off both end and put through the food processor with the slicing attachment. This makes quick work of “chopping” the eggplant into thin discs.
  4. Add the eggplant to the pan with the onions along with the minced garlic.
  5. For the carrots, I change the attachment to the shredder and feed them through the food processor.
  6. Add to the pan with the eggplant and onions.
  7. Slice the mushrooms by hand or use the food processor as we did with the eggplant. Add to the pan.
  8. Now add all of the spices and stir to combine.
  9. Add in the can of Coconut Milk and cover and simmer for about 10-15 minutes, stirring occasionally.

It is now time to eat, or transport to a container to place into the fridge.

Dr. Jared Thomure