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Eating Birdfood
Slow Cooker Coconut Curried Eggplant
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!
4
689
33
4 hr 10 min
TOTAL TIME
363
CALORIES
$1.64
PER SERVING
SAVE
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Ingredients
13 INGREDIENTS
4 SERVINGS
1 medium yellow onion
1 tbsp curry powder
6 oz tomato paste
1/4 tsp cumin
4 cups eggplant
peeled
1/4 tsp cayenne pepper
4 cups zucchini
chopped
4 cloves garlic
minced
1 tbsp garam marsala
1/4 cup vegetable broth
optional
1 tsp salt
fresh parsley
chopped
15 oz canned coconut milk
Directions
7 STEPS
15 min
PREP TIME
3 hr 55 min
COOK TIME
4 hr 10 min
TOTAL TIME
View Directions on Eating Birdfood
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Health Info
Macros
30g
CARBS
27g
FAT
8g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
What is Coconut Curry?
What ingredients do I need to make Coconut Curry?
Can I substitute the curry powder with other spices?
Do I need to use full-fat coconut milk?
How do I prevent the coconut milk from separating?
Can I make Coconut Curry ahead of time?
How can I adjust the spiciness of the curry?
What are some good sides to serve with Coconut Curry?
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