Description
A flavorful and comforting slow cooker eggplant curry made with tender eggplant and zucchini simmered in a rich blend of spices, tomato paste, and creamy coconut milk. Perfectly spiced with curry powder, garam masala, and a hint of cayenne, this vegetarian dish is ideal to serve warm alongside rice and naan for a hearty meal.
Ingredients
Vegetables
- 4 cups chopped eggplant (peeled, if desired)
- 4 cups chopped zucchini (or more eggplant)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 1 teaspoon salt
Other Ingredients
- 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
- Combine ingredients: Add the chopped onion, minced garlic, chopped eggplant, chopped zucchini, curry powder, garam masala, cayenne pepper, cumin, salt, tomato paste, and coconut milk into your slow cooker. Stir well to mix all the ingredients evenly. If the mixture appears too thick, add up to ¼ cup of vegetable broth to reach desired consistency.
- Slow cook the curry: Cover the slow cooker and cook the mixture on low heat for 4 to 5 hours. This slow cooking process allows the vegetables to become tender and the spices to meld beautifully, creating a rich and flavorful curry.
- Garnish and serve: Once cooking is complete, stir the curry gently and garnish with freshly chopped parsley or cilantro. Serve the warm eggplant curry with rice and naan bread for a complete meal.
Notes
- Peeling the eggplant is optional but can reduce bitterness depending on the variety used.
- For a spicier curry, increase the cayenne pepper or add fresh chili peppers.
- Vegetable broth is optional and can be adjusted to achieve your preferred curry thickness.
- Leftovers keep well for up to 3 days refrigerated and can be reheated gently on the stovetop or in the microwave.
- This recipe can be made gluten free by ensuring the vegetable broth and spices have no gluten additives.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
