Eggplant Curry

Ingredients:

• 4 cups chopped eggplant, peeled, if desired
• 4 cups chopped zucchini, or more eggplant
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tablespoon curry powder
• 1 Tablespoon garam masala
• ¼ teaspoon cayenne pepper
• ¼ teaspoon cumin
• 1 teaspoon salt
• 1 6 oz can tomato paste
• 1 15 oz can coconut milk
• ¼ cup vegetable broth, optional
• chopped fresh parsley or cilantro, for garnish

Instructions:

1. Add onion, garlic 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.
2. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.

Notes

• Recipe adapted from Love & Flour.

Nutrition

Serving: 1/4 of recipe Calories: 253kcal Carbohydrates: 28g Protein: 7g Fat: 15g Saturated Fat: 13g Sodium: 677mg Potassium: 1140mg Fiber: 9g Sugar: 16g