Slow Cooker Coconut Curried Eggplant

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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!

Slow Cooker Coconut Curried Eggplant

4 from 20 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!
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.

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




    51 comments
    1. 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.

    2. Anne
      January 3, 2021 AT 5:20 pm

      5 stars
      Thanks for this great recipe! I also added carrots as some suggested. I am not eating garlic and onion so instead used ginger and the green parts of scallions. Flavor was on point! I also added a can of diced tomatoes. Super excited to eat this all week and will probably add chickpeas when I want to make it a complete meal!

      1. Brittany Mullins
        January 3, 2021 AT 8:00 pm

        So glad you enjoyed this recipe! Thanks for the review, Anne. I so appreciate it!

    3. Debbie Dreyfuss
      October 26, 2020 AT 5:47 pm

      Strange question – do you think if I don’t have Aubergine, this would work with butternut squash?

      1. Brittany Mullins
        October 26, 2020 AT 9:04 pm

        I bet it would! Let me know if you try it!

    4. Richard
      October 25, 2020 AT 4:00 am

      5 stars
      Delicious.

      I make this regularly and have recommended it to other friends who also love it.

      Amazing flavours!

      1. Brittany Mullins
        October 26, 2020 AT 12:09 am

        Ahh yay, so glad you’ve been loving this recipe, Richard! Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    5. DeeDee
      May 25, 2020 AT 7:07 am

      5 stars
      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!

      1. Brittany Mullins
        May 25, 2020 AT 11:24 pm

        Ahh yay!! I’m so glad you enjoyed this dish, DeeDee! Thanks for trying it an for coming back to leave a comment + star rating. I really appreciate it. <3

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