INDIAN VEGETABLE SOUP (CROCK POT)

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Indian Vegetable Soup (Crock Pot) image

This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!

Provided by Carianne

Categories     Vegetable

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes, cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or 4 cups chicken broth
2 tablespoons fresh cilantro stems

Steps:

  • Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
  • Pour broth over everything.
  • Cook on low for 8- 10 hours (or high for 4- 5 hours).
  • Garnish with cilantro.

*** Explore more Indian Vegetable Soup (Crock Pot) Recipes »

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