Eggplant Curry with Rice Noodles



Serving size

1 1/2 ounces noodles and veggies
30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Eggplant Curry with Rice Noodles


1 tsp. Olive oil
1 small White onions (sliced)
4 ounces Crimini mushrooms (quartered)
1 large Carrots, raw (peeled and cubed)
1 tsp. Curry powder
1/4 cup Lite Coconut Milk
1/8 tsp. Salt
1/2 tsp. Sugar
1 3/4 cup Water
1 to taste Black pepper
1/3 cup, packed Raisins
3 ounce Paneer (cubed)
3 ounce Brown rice noodles


Mix together the water, curry powder, coconut milk, sugar, salt and pepper in a small bowl. Set aside.

Place the olive oil in a large non-stick skillet (one with a lid) over medium-high heat. Add the onion and cook, tossing frequently, for two minutes.

Add the carrot, eggplant, and mushrooms, toss together, and cover. Reduce heat to medium. Cook for 6-8 minutes, tossing occasionally, until the eggplant begins to soften.

Add the curry mixture, rice noodles and raisin, cover, and allow to cook for 5 minutes. Stir and add paneer. Toss and recover.

Cook for another 3 - 5 minutes until the noodles are done.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I love cooking with paneer. It’s a medium fat cheese with 8 grams of fat in a serving, but there’s no sodium added. While this makes for a mild cheese, I think that it works as a perfect complement to full flavored sauces and spicy foods.

"I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant."

Ursula LeGuin, Writer