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Eggplant Vegetable Curry with Coconut Millet

This Indian-style vegan dish starts with a base of eggplant and Crimini mushrooms, then layers on zucchini and red pepper for a delicious meal that will elevate your dining table. Ready in just 30 minutes, this Eggplant Vegetable Curry is fast enough for a weeknight, yet sophisticated enough for a weekend with company.

Crimini mushrooms may surprise you with their nutritional value, being comprised of 37% protein, 60% carbs, 3% fats, and a glycemic load of only 1. You can see why they are a brilliant staple in meatless dishes. Spoon this flavorful curry over Coconut Millet, the perfect complement. Millet is a complete protein, so you can see what a powerhouse this stunning Eggplant Vegetable Curry dish is!IMG_8371


Eggplant Vegetable Curry with Coconut Millet

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By: Rachel Wallace
Prep Time
Cook Time


  • 1 cup millet
  • 1/2 tsp Himalayan salt
  • 15 oz canned coconut milk
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp ginger, peeled and finely chopped
  • 1/4 cup diced red onion
  • 2-3 garlic cloves, finely chopped
  • 1 1/2 Tbsp curry powder
  • 1 cup low-sodium vegetable stock
  • 1 large red pepper
  • 1 medium eggplant, diced into 1/4" - 1/2" cubes
  • 3-4 Crimini mushrooms, thinly sliced then halved
  • 1 medium zucchini, diced in quarter round pieces
  • 1/2 tsp freshly grated lime zest
  • juice from 1/2 lime
  • chopped cilantro to garnish (optional)


Simple Step-by-Step

  1. Combine the millet, 1-1/4 cups water, salt and 3/4 cup of the coconut milk in a medium saucepan. Bring to a boil, then reduce heat to low. Simmer, covered, about 20 minutes or until most of the liquid has been absorbed.

  2. While millet cooks, heat the oil in a large skillet over medium heat. Add the ginger, red onion, and garlic; cook, stirring, 2 minutes. Stir in the curry powder and cook 1 minute.

  3. Pour vegetable stock, remaining coconut milk and the bell pepper and eggplant into skillet; stir to combine. Cover and cook 5 minutes.

  4. Add mushrooms and zucchini. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender.

  5. Remove from heat. Stir in the lime zest and lime juice.

  6. To serve, place 1/2 cup to 3/4 cooked Coconut Millet into wide bowl. Spoon one-fourth of Eggplant Vegetable Curry over Coconut Millet. Garnish with freshly chopped cilantro.

Recipe Notes


Did you know? Red peppers have significantly more vitamin A, vitamin C, and beta carotene than green and yellow.


Millet, a gluten-free grain-like seed, is an ancient grain known for its role in heart health and lowering risk of type 2 diabetes.

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