curried eggplant

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!

Slow Cooker Coconut Curried Eggplant

eggplant (peeled, if desired)

zucchini

onion

garlic (minced)

curry powder

garam masala

cayenne pepper

cumin

salt

tomato paste

coconut milk

vegetable broth (optional)

parsley

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.

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The most viewed curried eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Cooker Coconut Curried Eggplan...

The most viewed curried eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine