Curried Zucchini Eggplant Indian Recipe

Curried Zucchini Eggplant Indian Recipe

Ingredients

• Serves: 4
• 4 cups zucchini, chopped
• 4 cups eggplant, peeled and chopped
• 1/4 cup vegetable broth
• 15 oz can coconut milk
• 6 oz can tomato paste
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tbsp garam masala
• 1 tbsp curry powder
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 tsp salt

Method

1. Add all ingredients into the slow cooker and mix well.
2. Cover and cook on low for 4 hours.
3. Stir well and serve with rice.

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