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A shallow bowl of eggplant curry with rice.
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4.49 from 39 votes

Eggplant Curry

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.
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Lunch/Dinner
Cuisine: Indian
Keyword: eggplant curry
Servings: 4
Calories: 253kcal

Ingredients

  • 4 cups chopped eggplant peeled, if desired
  • 4 cups chopped zucchini or more eggplant
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 1 Tablespoon curry powder
  • 1 Tablespoon garam masala
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  • 1 6 oz can tomato paste
  • 1 15 oz can coconut milk
  • ¼ cup vegetable broth optional
  • chopped fresh parsley or cilantro for garnish

Instructions

  • Add onion, garlic 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.
    Ingredients in slow cooker.
  • Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
    Fresh herbs added to eggplant curry in slow cooker.

Notes

  • Recipe adapted from Love & Flour.

Nutrition

Serving: 1/4 of recipe | Calories: 253kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 13g | Sodium: 677mg | Potassium: 1140mg | Fiber: 9g | Sugar: 16g