Slow Cooker Coconut Curried Eggplant

Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices. Serve with cauliflower rice for a flavorful vegan and gluten-free meal! 

It’s time to break out your slow cooker (yet again) because I have a another tasty recipe to share. It’s inspired by Baingan Bharta, one of my favorite vegetarian dishes to order when we go out for Indian food.

Naturally this make-at-home version involves Indian spices, but I’ve changed it up a bit by using a combo of eggplant and zucchini. And I also added coconut milk to make it extra creamy. I’m all about the coconut milk lately.

After cooking for hours the eggplant and zucchini get melt-in-your-mouth tender and soak up tons of flavor from the spicy sauce. So delicious!

And did I mention it’s super easy? You literally throw everything in your slow cooker, stir, cover and go about your business while the veggies cook to perfection.

For serving I love pairing the curried eggplant with rice — I used cauliflower rice but basmati rice would work great as well. I also recommend adding in a little protein. Chickpeas would be awesome for a vegetarian meal or you can do chicken or even shrimp.

Oh, and it would be absolutely amazing served with naan! Seriously, garlic naan is one of the things I miss most since going gluten-free. I’m making a note to myself right now to find a gluten-free naan recipe so I can stop feeling naan-deprived. If you have a good one, please share.

If you try this curried eggplant please leave a comment and star rating down below to let us know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers!

Slow Cooker Coconut Curried Eggplant

4 from 22 votes

Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices. Easy, healthy, vegan and gluten-free. Serve with cauliflower rice for a veggie packed meal!

Print Recipe Pin Recipe

Prep Time 15 minutes

Cook Time 5 hours

Servings 4

Ingredients

• 4 cups chopped eggplant, peeled, if desired
• 4 cups chopped zucchini, or more eggplant
• 1 medium yellow onion
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin
• 1 teaspoon salt
• 6 oz can of tomato paste
• 15 oz can coconut milk
• 1/4 cup vegetable broth, optional
• chopped fresh parsley or cilantro for garnish

Instructions

 

• Place onion and garlic in a food processor or chopper to finely chop.
• Add chopped onion and garlic mixture, 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.

Notes

Recipe adapted from Love & Flour.

Nutrition

Serving: 1/4 of recipe Calories: 321kcal Carbohydrates: 27g Protein: 6g Fat: 24g Fiber: 5g Sugar: 16g

Author: Brittany Mullins

Course: Lunch/Dinner

Cuisine: Indian

Keyword: curried eggplant

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!