I enjoyed reading Dancing Veggies for my latest Secret Recipe Club assignment. Amanda writes her “blog focuses on recipes that are simple and quick, with ingredients that can easily be found at the local market.”
I couldn’t agree more. Aside from the eggplant and garam masala, I had everything I needed to make this Slow Cooker Coconut Curry recipe in my kitchen.
For someone who has started to purchase spices with an obsession most women I know reserve for purchasing shoes, you would think I would have used garam masala before now. On the contrary, I had no idea what it was or how easy it was to find.
I found a bottle in the specialty spice section at the grocery store, but having done the research to know I had each spice I needed for the mixture, I used this recipe to make some at home.
I halved the spice amounts to get closer to the one tablespoon needed for this eggplant coconut curry recipe, knowing I would have one tablespoon to use and one tablespoon to save.
My eye is on these garam masala oatmeal-raisin cookies to use up my extra spice. But until dessert, it’s eggplant coconut curry for dinner. Enjoy!
A Secret Recipe: Slow Cooker Coconut Curry with Eggplant
- 2 pounds eggplant or other squash, peeled (if desired) and cubed
- 1 small to medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 thai chilis or serano peppers, seeded and minced
- 4 cloves garlic, minced
- 1 can (14.5 ounce) light coconut milk
- 1 can (6 ounce) tomato paste
- 1 tablespoon curry powder
- 1 tablespoon Garam Marsala
- 1-1/2 teaspoons salt
- Place the prepared eggplant or other squash into a slow cooker.
- Process the onion and peppers in a food processor until finely chopped. If you do not have a food processor, simply chop the vegetables by hand. Add to the slow cooker along with the eggplant/squash.
- Add the garlic cloves, coconut milk, tomato paste, curry powder, Garam Marsala and salt to the slow cooker.
- Stir everything together as best as possible and cook on low for four hours.
- Serve with rice or with naan.