Spicy Curry Style Veggies
Servings Prep Time
8People 15Minutes
Cook Time
Servings Prep Time
8People 15Minutes
Cook Time
  • 1 whole eggplant
  • 1 Medium Onion
  • 1 medium zucchini
  • 1 Medium Garlic Clove
  • 1cup fresh sliced mushroom
  • 1/2cup Low Sodium Chicken Broth
  • 1tbsp Curry Powder
  • 1/2tsp salt
  • 1/4tsp Black Pepper
  • 1tbsp Cornstarch
  • 3tbsp cold water
  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