VeganMoFo Day 2 – Slow-cooked Eggplant Curry

Curries might be my favourite way to enjoy my slow cooker. The long cooking time is perfect for letting the flavours combine. This curry is unbelievably simple.


1 can chickpeas, rinsed well

1 can coconut milk

1 can petite diced tomatoes (and juice)

1/2 yellow onion, diced

1 chopped eggplant

1tsp curry powder

1 tiny can tomato paste

1 tiny can peeled, chopped green chilies

crushed red chilies to taste

Throw everything in your slow-cooker. Cook 4-6 hours. Eat over rice, quinoa, cous-cous, or, do what I did, and eat it over a baked potato (first smothered in Earth Balance Coconut Spread)


About Kelly

Vegan blogger, foodie, yarn junkie, novice gardener, shoe hater.

Posted on October 2, 2011, in chickpeas, crock pot, curry, eggplant, garbanzo beans, Potatoes, Slow Cooker, VeganMoFo 2011 and tagged , , , , , , , . Bookmark the permalink. 2 Comments.

  1. I rarely get my curries to come out right. I’ve never tried the slow cooker method, looking forward to giving this a whirl! 🙂


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