Slow Cooker Curried Eggplant

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

Ingredients

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

Instructions

View the full recipe at Eating Bird Food →