Slow Cooker Curried Eggplants Recipe

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.

How to Make Curried Eggplants in a Slow Cooker

Slow cooker curried eggplant recipe offers a delightful blend of Indian spices and creamy coconut milk, creating a flavorful and satisfying vegetarian dish. To begin, gather your ingredients, including 4 cups of cubed eggplants, 1 medium yellow onion, and 4 garlic cloves.

Start by sautéing the onion and garlic in a pan until fragrant, then add the eggplants and cook until slightly softened. Transfer the mixture to your slow cooker and sprinkle with 1 tablespoon of curry powder, 1 tablespoon of garam masala, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of ground coriander.

Pour in coconut milk to add richness and depth of flavor. Cover and cook on low for 4-6 hours, allowing the eggplants to absorb the aromatic spices and develop a tender texture.

Serve the curried eggplants over steamed rice or with warm naan bread for a complete and satisfying meal. This slow cooker recipe is easy to prepare and a delicious way to enjoy the unique flavors of Indian cuisine at home.

Curried Eggplants Serving Suggestions

For serving suggestions, consider pairing the flavorful slow cooker curried eggplants with complementary side dishes to enhance the overall dining experience. One option is to serve the curried eggplants over a bed of fluffy basmati rice, allowing the fragrant spices to mingle with the delicate grains. The rice provides a neutral base that balances the bold flavors of the curry.

Another idea is to accompany the curried eggplants with warm, freshly baked naan bread. The soft and pillowy texture of the naan is perfect for soaking up the rich and aromatic curry sauce, creating a delightful combination of flavors and textures.

For a refreshing contrast, consider serving a side salad of crisp cucumber, cherry tomatoes, and fresh cilantro dressed with a light vinaigrette. The coolness and crunch of the salad provide a nice contrast to the warm and spiced curried eggplants.

These serving suggestions offer a variety of options to elevate your slow cooker curried eggplant dish, making it a versatile and satisfying meal for any occasion.

How to Store Leftovers

After enjoying a delicious meal of slow-cooker curried eggplants, you may find yourself with some leftovers to store for later. Properly storing these leftovers will help maintain their flavors and textures for future enjoyment.

To store leftover curried eggplants, transfer them to an airtight container once they have cooled to room temperature. Make sure to refrigerate the leftovers promptly to keep them fresh. The airtight container will help prevent any odors from the curry from affecting other foods in the fridge.

When reheating the curried eggplants, you can do so in a microwave-safe dish or on the stovetop. Adding a splash of water or coconut milk while reheating can help retain moisture and prevent the dish from drying out.

Leftover curried eggplants can typically be stored in the refrigerator for up to 3-4 days. If you have more leftovers than you can consume within that time frame, consider freezing them for longer storage. Simply place the cooled curry in a freezer-safe container, leaving some room for expansion, and freeze for up to 2-3 months.

Following these simple storage tips, you can enjoy the flavors of your slow cooker curried eggplants even days after the initial cooking.

Slow Cooker Curried Eggplants Recipe

Ingredients

• 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

Method