Eggplant Curry
User Reviews
4.5
Eggplant Curry
Description
This recipe uses peeled and chopped eggplant along with zucchini and onion as the vegetable base. Minced garlic, curry powder, garam masala, cayenne, cumin, and salt provide a robust spice profile. Tomato paste adds concentrated tomato flavor, while coconut milk lends creaminess and balances the warmth of the spices.
All ingredients are combined and cooked slowly over 4-5 hours, allowing the vegetables to soften thoroughly and the flavors to develop deeply. If the curry becomes too thick before serving, a small amount of vegetable broth can be added for desired consistency.
The finished curry is typically served warm, accompanied by rice and naan bread for a complete meal. Fresh herbs like parsley or cilantro are used as a garnish to add a fresh note.
Ingredients
- 4 cups eggplant peeled, if desired, chopped
- 4 cups zucchini or more eggplant, chopped
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 1 teaspoon salt
- 1 oz can tomato paste
- 1 oz can coconut milk
- ¼ cup vegetable broth optional
- parsley for garnish, or cilantro, chopped, fresh
Instructions
- Add onion, garlic eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth.
- Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 253kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 13g | 65% |
| Sodium | 677mg | 28% |
| Potassium | 1140mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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