Vegetarian recipes and info


Eggplant Curry

Quick and easy eggplant curry that you can make in a slow cooker or on the stove. Eggplant curry
Yield 6 servings
Time 15 minutes active, plus up to 8 hours in slow cooker
Tools
  • medium frying pan
  • wooden spoon
  • storage container with lid
  • slow cooker or Dutch oven
Ingredients
  • 2 T olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 t ginger, grated
  • 1 pound (4½ c) eggplant, chopped
  • 1 c water
  • 1 t salt
  • 1 t cumin
  • ½ t garam masala
  • ½ t turmeric
  • pinch chile powder
Directions

Slow cooker instructions

  • Night before: Heat oil over medium heat, add onion, and sauté 3-5 minutes, until translucent. Add garlic and sauté 2 more minutes.
  • Transfer to container along with eggplant and refrigerate overnight
  • Next day: Add eggplant and remaining ingredients to the slow cooker, and cook on low for 6-8 hours.

Stove-top instructions

  • Heat oil over medium heat, add onion, and sauté 3-5 minutes, until translucent. Add garlic and sauté 2 more minutes.
  • Transfer to Dutch oven along with remaining ingredients and cook on very low, stirring occasionally, for 1-2 hours. If it gets too dry, add more water as needed.

Serve with rice or another grain.

Notes

Vegan Slow CookerAdapted from the recipe for “Baigan bharta” in The Vegan Slow Cooker: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot®, by Kathy Hester.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Vegan eggplant curry
#eggplant #spicy
Easy RecipesIndian RecipesMain CoursesVegan Recipes

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