Slow Cooker Eggplant and Sweet Potato Curry

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Submitted by Mandy Mills, who adapted it from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson

  • 2 Medium eggplants, peeled, cut into 2-inch cubes, and sweated and drained of excess moisture
  • 2 Tablespoons vegetable oil, divided
  • 2 Sweet potatoes, peeled and diced
  • 2 Onions, finely chopped
  • 2 Cloves garlic, minced
  • 1 teaspoon minced gingerroot
  • 2 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon cracked black peppercorns
  • 1 Tablespoon tomato paste
  • 1 cup vegetable stock
  1. In a nonstick skillet, heat 1 tbsp oil over medium heat. Add sweated eggplant, in batches, and cook until browned. Transfer to slow cooker stoneware. Add sweet potatoes to stoneware and return pan to element.
  2. Add onions to pan, adding remaining oil if necessary, and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, curry powder, salt, and peppercorns and cook, stirring, for 1 minute. Stir in tomato paste and vegetable stock. Pour mixture over vegetables in stoneware.
  3. Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling. Serve with rice, or Indian flatbread (such as Naan).

Note: This dish can be assembled the night before it is cooked. Complete Steps 1 and 2, cover and refrigerate overnight. The next morning, continue with Step 3.

Serves 6

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