Mushroom Eggplant Potato Curry Indian Recipe

Mushroom Eggplant Potato Curry Indian Recipe

Ingredients

• Serves: 6
• 8 mushrooms, quartered
• 1 large eggplant, peeled and cut into 1-inch pieces
• 3 potatoes, peeled and cut into 1/2 inch cubes
• 1 bay leaf
• 2 tsp fresh ginger, grated
• 14 oz can tomatoes, chopped
• 1/2 cup red pepper, chopped
• 1 tsp black pepper
• 1 tbsp ground cumin
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2 tbsp vegetable oil
• 1 tsp lime juice
• salt

Method

1. Heat oil in the pan over medium heat.
2. Add eggplant to the pan and saute until lightly brown.
3. Transfer eggplant to the slow cooker.
4. In the same pan, add onion and saute for 3 minutes.
5. Add garlic, pepper, and cumin and saute for a minute.
6. Transfer onion mixture to the slow cooker along with remaining all ingredients and stir well.
7. Cover and cook on high for 4 hours.
8. Stir well and serve.

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