Name: Slow Cooker Coconut Curried Eggplant
Prep time: 15 min
Cook time: 235 min
Total time: 250 min
Ingredients: 1 6 oz can of tomato paste; 4 cups chopped eggplant (peeled, if desired); ¼ teaspoon cayenne pepper; 1 tablespoon curry powder; 4 cups chopped zucchini (or more eggplant); chopped fresh parsley or cilantro for garnish; 1 medium yellow onion; 4 cloves garlic, minced; 1 tablespoon garam marsala; ¼ cup vegetable broth (optional); 1 teaspoon salt; 1 15 oz can coconut milk; ¼ teaspoon cumin

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

Eggplant and zucchini slow cooked in a creamy tomato sauce with Indian spices. Easy, healthy, vegan and gluten-free. Serve with cauliflower rice for a veggie packed meal!

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Canned Vegetables

gram

tomato paste

Fresh Vegetables

eggplant

Seasonings

cayenne pepper

curry powder

zucchini

fresh parsley

yellow onion

garlic

garam masala

Stocks & Broths

milliliter

vegetable broth

salt

Non Dairy Milk

coconut milk

ground cumin

Beta-cryptoxanthin

Vitamins

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Phosphorus

Minerals

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Magnesium

Iron

Calcium

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-carotene

Choline

Lycopene

Alpha-carotene

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Heavenly Coconut Curry Shrimp

Slow Cooker Coconut Curried Eggplant

Produce

Baking Goods

Meal

Dairy

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