Spicy Curry Style Veggies Recipe

Published on
By : dLife Editors

Slow-cooked vegetables spiced with curry powder, garlic, and pepper

Summary

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Cook time: 5 Hours
Prep time: 15 Minutes
Idle time:
Level Easy
Servings: People
Unit:
8g
Carbs
0g
Sat. fat
3g
Fibers
158mg
Sodium
2g
Protein
37kcal
Calories
8g
Carbs
0g
Sat. fat
3g
Fibers
158mg
Sodium
2g
Protein
37kcal
Calories

Ingredients

  • 1 whole eggplant
  • 1 Medium Onion
  • 1 medium zucchini
  • 1 Medium Garlic Clove
  • 1 cup fresh sliced mushroom
  • 1/2 cup Low Sodium Chicken Broth
  • 1 tbsp Curry Powder
  • 1/2 tsp salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Cornstarch
  • 3 tbsp cold water

Instructions

  1. Peel eggplant. Cut eggplant and onions in large pieces. Slice zucchini into 1-inch pieces. Peel garlic cloves and leave whole.
  2. In 5-6 quart slow cooker, combine eggplant, zucchini, onion, mushrooms, and garlic.
  3. In small bowl, whisk chicken broth, curry powder, salt, and pepper. Pour over vegetables in slow cooker.
  4. Cover and cook 5-6 hours on low, or 3 hours on high.
  5. Transfer vegetables to serving dish, keeping liquid in cooker
  6. Cover vegetables with foil to keep warm.
  7. If using low setting, turn to high. In small bowl, whisk cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 additional minutes until thickened.
  8. Spoon sauce over vegetables, toss to coat

Additional information

Nutrition Facts
Spicy Curry Style Veggies
Amount Per Serving
Calories 37
% Daily Value*
Sodium 158mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Spicy Curry Style Veggies
Amount Per Serving
Calories 37
% Daily Value*
Sodium 158mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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