Eggplant Curry

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This eggplant curry combines fresh zucchini and eggplant in a creamy tomato sauce that’s packed with Indian spices. It’s flavorful, vegan, gluten-free and comes together quickly in the slow cooker.

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.

Coconut rice with slow cooker coconut curried eggplant in a white bowl sitting on a white washed board.

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.

Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices.

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.

Cauliflower rice and coconut curried eggplant in a white bowl on a whitewashed wood table.

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.

White bowl of coconut curried eggplant and cauliflower rice sitting on a whitewashed board. Slow cooker in the background.

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.

More Tasty Eggplant Recipes

Need more inspiration? Check out my full collection of eggplant recipes.

Slow Cooker Coconut Curried Eggplant

5 from 35 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!
Cauliflower rice and coconut curried eggplant in a white bowl on a whitewashed wood table.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
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
Course: Lunch/Dinner
Cuisine: Indian
Keyword: curried eggplant

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    59 comments
    1. Dawn McCall
      August 16, 2022 AT 2:50 pm

      Slower cooker on high or low? How long?

      1. Brittany Mullins
        August 17, 2022 AT 11:46 am

        Hi Dawn – You will cook on low for 4-5 hours! Enjoy!

    2. Judy Haddad
      July 21, 2022 AT 1:11 pm

      5 stars
      I love Indian food but my curry powder never tastes as yummy as restaurant flavours. I’ve bought so many brands of them and made mine own. Any suggestions?

      1. Brittany Mullins
        July 25, 2022 AT 4:24 pm

        Oh no! Sorry to hear that, what brand of powder do you typically use? You could always try using curry paste instead of powder. I find that the paste is more flavorful.

    3. Nyssa
      February 23, 2022 AT 9:13 am

      5 stars
      I’ve been trying to find a way to serve my family eggplant and this was the ticket! None of the eggplant haters noticed it was in there. Delicious, creamy and easy!

      1. Brittany Mullins
        February 23, 2022 AT 9:58 am

        Yay! I’m so glad this recipe worked for you and your family, Nyssa. Thanks for making it and coming back to leave a review!

    4. Kirstie
      February 15, 2022 AT 8:15 pm

      4 stars
      I’m not big on aubergine/eggplant but we tried this recipe the other night and O.M.G! So good! It was a hit with the whole family. I might try adding chickpeas and carrot next time but if that doesn’t work I know the recipe already works as is

      1. Brittany Mullins
        February 16, 2022 AT 9:45 am

        Yay! I’m so happy this recipe was a hit with your whole family, Kirstie. Thanks for making it and coming back to leave a review, it means so much to me!

    5. Cynthia
      March 27, 2021 AT 2:37 pm

      5 stars
      Thank you for posting this recipe. I made it and absolutely love it! I added chickpeas and put it over Jasmine rice topped with some feta cheese.I think it’s that concentrated tomato flavor that the eggplant picks up that I enjoy so much.

      1. Brittany Mullins
        March 28, 2021 AT 10:35 pm

        Woo! So glad this recipe was a hit! Thanks for making it and for coming back to leave a review. I so appreciate it, Cynthia.

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