Peel the onion.

Peel the garlic.

Thinly slice the onion and finely chop the garlic.

Melt the coconut oil in a large sauté pan.

Add the garlic and onion and cook until softened.

Add the curry powder and curry leaves.

Add the curry paste and fennel seeds.

Wash the tomatoes.

Cut the tomatoes into small pieces, add them to the pan, season with salt and pepper, and stir.

Let simmer for 10 minutes over low heat.

Trim the ends off the eggplants and cut them into pieces.

Add the eggplant and coat well with the sauce.

Add the coconut milk and soy sauce.

Add the water and stir.

Cover and cook for 20 minutes.

Meanwhile, clean the mushrooms.

Cut the mushrooms into pieces, add them to the pan, stir, and cook for another 5 minutes over medium heat.

Rinse and dry the cilantro.

Chop the cilantro and add it to the curry. It's ready to serve!