Slow Cooker Spicy Eggplant Curry

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If you’ve poked around on my website, then you know how much I love Indian food and curry! Curry’s are best when they are cooked long and slow which is why this Eggplant Curry is perfect for the crockpot!  

 

If you’re looking for an easy eggplant recipe – this is it!

 

In addition to curry this easy eggplant recipe uses some other beautiful Indian spices like garam masala and cumin. Coconut milk gives it a velvety texture. Click through for recipe #1 in the Sassy Slow Cooker Series and sign up so you don’t miss the other 2 recipes!

 

This is the first post in my Sassy Slow Cooker Series. I’m not sure that’s the official name for it, but, hey it kinda rolled off my tongue 🙂 For the next 3 weeks I’ll be sharing 3 comforting dishes that you can whip up in your slow cooker.

 

It all kicks off with this easy eggplant recipe!

 

A slow cooker is the ONE TOOL that you need in your kitchen if you are busy and short on time.

 

I mean – who isn’t these days?

 

The slow cooker is your best friend if you don’t like to cook or if you want to get a meal on the table with minimal fuss and effort. While on my weight loss journey I used this quite frequently.

 

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It came in handy because I would go to the gym after work so when I came home my food was ready to go and I didn’t have to lift a finger. It feels good to just throw everything in in the morning and come home to a delicious meal.

 

One of the things I love about eggplant is how versatile it is. It’s heartiness makes it a great substitution for meat in dishes.

There are so much easy eggplant recipes you can create with little effort. I’ve enjoyed it roasted in the oven, in burgers or mashed up and served as a dip – um hello??? Baba ganoush!

 

Other ways to enjoy eggplant?

Bake it

Throw it in pasta

Add it to stir-frys

Stuff it!

 

In addition to curry this recipe uses some other beautiful Indian spices like garam masala and cumin. Coconut milk will smooth things out giving it a velvety texture. I wanted to up the protein a bit so I decided to throw in some chickpeas. They’ll give you some additional fiber too.

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I had planned to add carrots but I realized I didn’t have any so I used zucchini instead. You can feel free to use whichever veggies you have on hand – just make sure one of them is eggplant!

 

Eggplants don’t seem to get as much love as other vegetables which is why I wanted to make eggplant the highlight of this dish.

 

Research has shown that eggplant reduces cholesterol and they are also rich in Iron and calcium – two essential nutrients that most people are lacking. They have also long been thought to be helpful in fighting diabetes due to their high fiber and low soluble carbohydrate content.

 

This will all come together in about 4-5 hours in your slow cooker.

 

What are some of your favourite eggplant recipes?

Slow Cooker Spicy Eggplant Curry
Yields 4
In addition to curry this easy eggplant recipe uses some other beautiful Indian spices like garam masala and cumin. Coconut milk gives it a velvety texture.
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Ingredients
  1. 1 large eggplant, cubed
  2. 1 medium onion
  3. 4 garlic cloves, minced
  4. 2 cups chopped veggies of choice (carrots or zucchini)
  5. 1 cup canned chickpeas, rinsed and drained
  6. 1 tablespoon curry powder
  7. ¼ teaspoon cumin
  8. 1 tablespoon garam marsala
  9. ¼ teaspoon cayenne pepper
  10. 1 teaspoon sea salt
  11. ¾ cup tomato paste
  12. 1 can coconut milk (roughly 13-15 oz)
  13. ½ cup vegetable broth
  14. Brown rice for serving
  15. Chopped fresh cilantro (optional but recommended)
  16. Naan bread for serving (optional but recommended)
Instructions
  1. Add all ingredients in order listed to your slow cooker.
  2. Give everything a good mix to make sure it’s thoroughly combined.
  3. Cook on low for 4-5 hours.
  4. Sprinkle with cilantro like confetti.
  5. Serve warm with brown rice and naan
  6. Yup, it's really that easy 🙂
Notes
  1. Refrigerate any leftovers for 3-5 days or freeze for up to 1 month.
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