4.5 from 153 votes
Eggplant Curry
Eggplant Curry combines chunks of eggplant and zucchini cooked with onion, garlic, and an array of spices, including curry powder and garam masala, in a tomato paste and coconut milk base. Slow cooking melds the flavors, creating a richly spiced, velvety dish with tender vegetables. Garnished with fresh parsley or cilantro, this curry offers a cozy, flavorful vegetarian meal option.
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings:
4
Calories:
253 kcal
Course:
Lunch
Cuisine:
Indian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 253
% 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.