Slow Cooker Curried Eggplants Recipe

slow cooker curried eggplants recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    24 g
  • Saturated Fat

    7.0 g
  • Polyunsaturated Fat

    0.4 g
  • Cholesterol

    20 mg
  • Sodium

    344.7 mg
  • Potassium

    265.0 mg
  • Carbohydrate

    27 g
  • Fiber

    5 g
  • Sugars

    16 g
  • Protein

    6 g

Slow cooker curried eggplants recipe. Eggplants with Indian spices and coconut milk cooked in a slow cooker. Very easy and tasty vegetarian recipe. You may also like Stuffed Eggplants with Mint, another healthy vegetarian recipe.

Slow Cooker Curried Eggplants Recipe


  • 4 cups cubed eggplants
  • 1 medium yellow onion, peeled
  • 4 cloves garlic, peeled
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 15 oz (450 ml) can coconut milk
  • 1/4 cup (60 ml) vegetable broth
  • chopped green onions, green parts only


Step 1

Place peeled onion and garlic in a food processor. Process until finely chopped.

Step 2

In a slow cooker, combine all ingredients, except chopped green onions. Stir well.

Step 3

Cover the pot and cook on low-heat setting for 4-5 hours.

Step 4

Turn off the cooker and open the lid. Stir spicy eggplant mixture well before serving.

Step 5

Remove cooked eggplants form the crock pot and transfer to serving plates. Pour cooking liquid over. Sprinkle with chopped grenn onions. Serve over cooked rice.

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