This eggplant curry is a filling vegetarian main when served with rice, naan and a dollop of yogurt. It also makes a tasty side dish when served as part of a larger Indian feast. Cream gives the sauce smoothness and helps mellow out the acidity of the tomatoes.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In slow cooker, combine tomatoes, onion, cream, tomato paste, ginger, garlic, garam masala, mustard seeds, cumin seeds, sugar, hot pepper flakes and salt.Arrange eggplant, cut sides up, over top of mixture. Cover and cook on low until eggplant is tender, about 8 hours.
Using 2 slotted spoons, remove eggplant to cutting board. Scoop flesh into fine-mesh sieve; with back of spoon, gently press on solids to remove excess liquid. Discard skin. Stir flesh into slow cooker; sprinkle with cilantro (if using).
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 290 mg
- Sugars 10 g
- Protein 3 g
- Calories 143.0
- Total fat 6 g
- Cholesterol 19 mg
- Saturated fat 3 g
- Total carbohydrate 22 g
%RDI
- Iron 16.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 32.0
