Slow Cooker Eggplant Curry recipe

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Ingredients

cooking spray
2 large eggplants, peeled and chopped
1 (28 ounce) can diced tomatoes
1 large onion, diced
4 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
6 whole wheat tortillas

Nutrition Info

196.9 calories
carbohydrate: 47.6 g
cholesterol: : -
fat: 1.4 g
fiber: 12.3 g
protein: 7.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 631.4 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper, mix well. Cook on Low until soft and fragrant, about 9 hours.

  2. Serve eggplant curry on tortillas.

Recipe Yield

6 cups

Recipe Note

Easy and tasty, this fragrant eggplant curry cooks while you are at work or overnight.

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