Eggplant Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry of eggplant and zucchini simmered with warm Indian spices. Flavorful, vegan, and made easily in the slow cooker. Serve over rice for a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups chopped eggplant (peeled, if desired)
- 4 cups chopped zucchini (or more eggplant)
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 Tablespoon curry powder
- 1 Tablespoon garam masala
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- 1 teaspoon salt
- 1 6 oz can tomato paste
- 1 15 oz can coconut milk
- ¼ cup vegetable broth (optional)
- chopped fresh parsley or cilantro (for garnish)
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5h
- Sodium
- 637mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1213mg
- Calcium
- 79mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.