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.

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.

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!

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Slow Cooker Coconut Curried Eggplant

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 4


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!


  • 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


  1. Place onion and garlic in a food processor or chopper to finely chop.
  2. 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.

  • Category: Lunch/Dinner
  • Method: Slow Cooker
  • Cuisine: Indian


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

Keywords: curried eggplant

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  1. Wow this is tasty!! So easy and healthy as well. I used light coconut milk and added a can of chickpeas, otherwise followed the recipe as is – and it turned out great. Eating leftovers as we speak 🙂 This is going into my regular recipe rotation!

  2. This is a very delicious hearty meal. I added 2 x carrots and I kept the skin on my eggplant which gives an added texture, it also keeps the eggplant together as it could turn into mush.

  3. I haven’t made this yet, but it looks easy and yummy. One clarification, though: I think you mean garam MASALA and not marsala. I was a bit confused when I first read the recipe.

  4. If I were to add chickpeas, do you recommend during the slow cooking process or to add-in when serving? Thanks!

    • Hey Allison! If you’re adding canned chickpeas, I’d add them to the slow cooker after the eggplant is done cooking, with just enough time for them to get warm before serving.

  5. Omg, it is soooo good!!! I have made it at least 4 times already and I love it every time! I just top it with sour cream for a complete meal. It is delicious and meatless! 🙂

  6. Tried this today, it was spicy! I love the spice but my 17 month old… Not so much! Sadly I had to make an alternate meal for him (good thing for leftovers 😊) I did find it needed something. Maybe I missed a spice? Will definitely make it again with some meat 👍

  7. I love this recipe! I had an eggplant and a yellow squash one day and found this recipe – I’ve made it five or six times. Thank you!!

  8. This was excellent- velvety, flavorful and filling. I added carrots
    and sweet potato. Strongly encourage not adding coconut milk until the last hour so that it doesn’t break.

  9. I tried this recipe exactly as per instructions, and after 4 hours it came out smelling awful – the coconut milk had gone rancid! I’ve made recipes before where the coconut milk goes in at the end, so I should have trusted my instincts and put it in at the end. I don’t know why this didn’t work for me but seems to have worked for others. A full pot of veggies ruined and time wasted!

  10. Hi- I was wondering if you think the slow cooker could be left on for 8-10 hours on low instead of the 4-5 hours in the recipe, or would the entire dish be too mushy?

  11. Husband loved it. I’m Asian so I think it needs more spice for me but I will definitely save it and make again. Thanks a bunch

  12. This sounds fantastic! I don’t have a slowcooker, any ideas on how long this would need to simmer to get all the flavours correctly on a stove top?

    • I haven’t tried it on the stove top yet, but I’d cook it on medium for at least an hour. This should give the eggplant sufficient time to cook down and get soft. Let me know if you try it. 🙂

  13. This is cooking in the slow cooker right now! We had rice yesterday, so I’ll serve it with whole-wheat pasta and grilled chicken breast. I’ll let you know how it turns out 🙂

  14. Thank you so much for this recipe. It is super hot and humid here today and I have 4 eggplants ready in my garden along with about 5 zucchini so this will help use at least some of them up. My kids LOVE ‘indian food’.

  15. This was sensational. I substituted boneless chicken breast for zucchini. I did not add any broth as the chicken provided enough liquid. Will definitely make this again.

  16. Aloha from Hawaii! I made this last night and it was delicious! I made my own garam marsala and added carrots. I think when I make it again I’ll use different veggies and maybe tofu. The sauce is so delicious, I think there are a lot of different veggie combinations that can be used with this. I made cauliflower rice to go with it. This is a keeper!! Thank you for a great recipe ????

  17. This looks fabulous! Perfect for chilly winter nights. I don’t have a slow cooker – do you have a sense of how long it would take for the flavors to develop well on the stove-top?

  18. I’m trying to get rid of the food in my fridge and pantry before I go home for the holidays, and I have almost a whole can of coconut milk and an eggplant. I said, what am I going to do with this? Then THIS RECIPE!! Thank you!!

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