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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!

Slow Cooker Spicy Eggplant Curry

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.
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins

Ingredients
  

  • 1 large eggplant cubed
  • 1 medium onion
  • 4 garlic cloves minced
  • 2 cups chopped veggies of choice carrots or zucchini
  • 1 cup canned chickpeas rinsed and drained
  • 1 tablespoon curry powder
  • ¼ teaspoon cumin
  • 1 tablespoon garam marsala
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • ¾ cup tomato paste
  • 1 can coconut milk roughly 13-15 oz
  • ½ cup vegetable broth
  • Brown rice for serving
  • Chopped fresh cilantro optional but recommended
  • Naan bread for serving optional but recommended

Instructions
 

  • Add all ingredients in order listed to your slow cooker.
  • Give everything a good mix to make sure it’s thoroughly combined.
  • Cook on low for 4-5 hours.
  • Sprinkle with cilantro like confetti.
  • Serve warm with brown rice and naan
  • Yup, it's really that easy :)

Notes

Refrigerate any leftovers for 3-5 days or freeze for up to 1 month.