SLOW COOKER EGGPLANT CURRY

Slow Cooker Eggplant Curry image

Easy and tasty, this fragrant eggplant curry cooks while you are at work or overnight.

Provided by Shelly M

Categories World Cuisine Recipes Asian Indian

Time 9h15m

Yield 6

Number Of Ingredients 11

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Ingredients

cooking spray
2 large eggplants, peeled and chopped
1 (28 ounce) can diced tomatoes
1 large onion, diced
4 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon garam masala
1 teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
6 whole wheat tortillas

Steps:

Spray a slow cooker insert with cooking spray. Add eggplants, tomatoes, onion, garlic, curry powder, garam masala, cayenne, salt, and pepper; mix well. Cook on Low until soft and fragrant, about 9 hours.
Serve eggplant curry on tortillas.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 47.6 g, Fat 1.4 g, Fiber 12.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 631.4 mg, Sugar 9.7 g