Description
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!
Scale
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 marsala
- 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 (affiliate link) 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.
- Category: Lunch/Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 321
- Sugar: 16g
- Fat: 24g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
Keywords: curried eggplant