Don’t let the cold weather keep you from eating healthy! Warm up your belly with this unique and tasteful slow cooker recipe!
Veronica, creator of the The Vegetarian Ginger aims to create dishes that are healthy, creative and flexible. Many of the recipes are gluten-free and vegan friendly as well. From breakfast to dessert, this blog features guilt-free dishes that are easy to make and don’t lack flavor! For more recipes, follow Veronica on Facebook.
Yield: 6 servings | Serving Size: 1 cup | Calories: 173 | Total Fat: 5.3 g | Saturated Fat: 1.0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 42 mg | Carbohydrates: 29.4 g | Dietary Fiber: 7.3 g | Sugars: 6.7 g | Protein: 4.6 g | SmartPoints: 6 |
- 2 tbsp. extra-virgin olive oil
- 1 large eggplant, peeled, cut into 1-inch cubes and sweated (See method to learn how to sweat an eggplant)
- 3 potatoes, peeled and cut into 1/2-inch cubes
- 8 white button mushrooms, quartered
- 2 small white onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp. ground cumin
- 1 tsp. black pepper
- 1/2 cup red pepper, chopped
- 1 540mL can of tomatoes including juice, chopped
- 1 tsp. lime juice
- 2 tsp. fresh ginger, grated
- Salt to taste
- 1 bay leaf
To take the bitterness out of the eggplant, sweat the cubes by lightly salting them and letting them rest for an hour. Then press out excess liquid with a paper towel.
In a large skillet, heat oil over medium-low heat, and cook eggplant until lightly brown, then move eggplant to slow cooker. Mix in the potato and mushrooms with the eggplant.
In the same skillet, add onion. Use extra oil if necessary. Cook for roughly 3 minutes until the onions begin to soften, then add garlic, cumin and pepper. Cook for another minute, then add red pepper. Let sauté until all the ingredients look softened, then add tomatoes with juice, lime juice and ginger. Bring to a boil, then mix in with the rest of the vegetables in the slow cooker. Add salt to taste and place in bay leaf.
Cover the mixture and set the slow cooker to “low” and cook for 8 hours, or set to “high” and cook for 4 hours. The curry should be ready once the potato is easily pierced with a fork.