Slow Cooker Eggplant, Potato, and Mushroom Curry

This post may include affiliate links.

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.

Slow Cooker Eggplant, Potato and Mushroom Curry

Slow Cooker Eggplant, Potato and Mushroom Curry

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 (Freestyle): 4 |


  • 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 curry, optional cumin
  • 1 tsp. black pepper
  • 1/2 cup red pepper, chopped
  • 1 540 mL can of tomatoes including juice, chopped
  • 1 tsp. lime juice
  • 2 tsp. fresh ginger, grated
  • Salt to taste


  1. 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.
  2. 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.
  3. 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, curry 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.
  4. 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.


For more vegetarian recipes, click hereDon’t miss the Top 20 Healthy Slow Cooker Recipes on SkinnyMs.

7 Comments on "Slow Cooker Eggplant, Potato, and Mushroom Curry"

  1. alison  February 17, 2013

    love this recipe. I am a vegetarian and so many slow cooker meals are meat..this is an excellent alternative… thank you ,,alison

  2. Marcia  February 17, 2013

    Cannot wait to try this. I do not have a slow cooker so I will improvise.

  3. Laurie  March 8, 2016

    I don’t see Curry listed in the ingredients. How much? and when do you add it in?

    • Gale Compton  March 8, 2016

      Laurie, Just emailed the Guest Contributor and will post when we have her answer. 🙂

  4. Peterann  October 15, 2017

    Wanting to make this but don’t see the curry ingredient amount. Help!

    • Gale Compton  October 16, 2017

      I corrected this recipe by changing it to curry and making cumin an option. 🙂

  5. Jess  December 1, 2017

    Has anybody done this in an instant pot? If so do you know which settings etc? It looks amazing and I’ll be trialling both instant pot and recipe.


Leave a Comment

Your email address will not be published.