(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry

(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry

Adapted from EatingBirdFood

Ingredients

Serves 4

1 large eggplant, cut into about ½ to ¾-inch cubes

4 medium zucchini, sliced into ¼-inch thick slices, halved

1 medium onion

3 garlic cloves

1 tablespoon curry powder

1 tablespoon garam masala

¼ teaspoon cayenne pepper

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 teaspoon salt

1 (6 oz / 170 gr) can tomato paste

1 (16 oz / 450 gr) can full-fat coconut milk

4 to 6 tablespoons water

Chopped fresh parsley (or cilantro) for garnish

Directions

Place onion and garlic cloves in the bowl of a food processor and pulse until finely chopped.

Lightly grease the insert of your slow cooker.

Add onion and garlic, eggplant, zucchini, spices, salt, tomato paste, and coconut milk.

Stir until combined. If it looks too dry add more water, 1 tablespoon at a time.

Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until vegetables are cooked and the gravy thickens.

Sprinkle with chopped parsley (or cilantro) and serve with rice, cauliflower rice, brown rice or quinoa.