Recipe Category: Slow-Cooker
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Coconut Eggplant Curry Indian Recipe
Ingredients
- Serves: 6
- 2 lbs eggplant, cut into 1 inch cubed
- 4 garlic cloves, minced
- 14.5 oz can coconut milk
- 6 oz tomato paste
- 1 tbsp curry powder
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 Serrano peppers, seeded and minced
- 1 tbsp garam masala
- 1 tsp salt
Method
- Add all ingredients into the slow cooker and stir well.
- Cover and cook on low for 4 hours.
- Serve and enjoy.
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