I enjoyed reading Dancing Veggies for my Secret Recipe Club assignment this month. Amanda writes that her blog “focuses on recipes that are simple and quick.” 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.
I purchase spices with an obsession most women I know reserve for purchasing shoes, so you would think I would have used garam masala before now. On the contrary, I knew nothing about it.
I located a bottle in the specialty spice section at the grocery store, but having done some research before shopping, I used this recipe to make my own blend at home.
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!
Slow Cooker Coconut Curry with Eggplant
2 pounds eggplant or other squash, peeled 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
cooked rice or naan, for serving
- 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 or squash.
- Next 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.