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Recipe Category: Potato
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Mushroom Eggplant Potato Curry Indian Recipe
Ingredients
- Serves: 6
- 8 mushrooms, quartered
- 1 large eggplant, peeled and cut into 1-inch pieces
- 3 potatoes, peeled and cut into 1/2 inch cubes
- 1 bay leaf
- 2 tsp fresh ginger, grated
- 14 oz can tomatoes, chopped
- 1/2 cup red pepper, chopped
- 1 tsp black pepper
- 1 tbsp ground cumin
- 2 garlic cloves, minced
- 1 large onion, chopped
- 2 tbsp vegetable oil
- 1 tsp lime juice
- salt
Method
- Heat oil in the pan over medium heat.
- Add eggplant to the pan and saute until lightly brown.
- Transfer eggplant to the slow cooker.
- In the same pan, add onion and saute for 3 minutes.
- Add garlic, pepper, and cumin and saute for a minute.
- Transfer onion mixture to the slow cooker along with remaining all ingredients and stir well.
- Cover and cook on high for 4 hours.
- Stir well and serve.
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