Slow Cooker Eggplant, Potato, and Mushroom Curry

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This recipe is unique and healthy and just what you need on a cold evening in the fall or winter.

Course: Dinner, Lunch

Cuisine: Universal

Keyword: Gluten-Free, Plant-Based, Slow Cooker, Vegetarian

Servings: people

Calories: 173kcal

2 tablespoons 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 garlic cloves minced
1 tablespoon ground curry optional cumin
1 teaspoon black pepper
1/2 cup red pepper chopped
540 ml tomatoes including juice can, chopped
1 teaspoon lime juice
2 teaspoon fresh ginger grated
salt to taste

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, 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.
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.

SmartPoints (Freestyle): 6