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