Eggplant Curry

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I'm finally back with a recipe!

I know a lot of people are weary to use their crock pot during the summer months. Doesn't the crock pot just scream winter?! I think so too! However, this recipe is too good - you can't wait 6 months to try it. It's a great Indian dish - and vegetarian to boot! If you're a meat lover, I promise you won't even miss it in this dish.

I served this yummy curry dish over brown basmati rice and it was perfect. Leftovers? Even better! This is a great, tasty, CHEAP meal - one you're sure to love! Enjoy!

Source: Fitnessista - Eggplant Curry

Ingredients:
1 eggplant, cubed
1 onion, roughly chopped
1 - 14.5 oz. can diced tomatoes, drained
1 cup vegetable broth
1 bay leaf - I omitted this
1 tablespoon curry
1/2 tablespoon cumin
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne (optional)

Directions:
Spray your crock pot with nonstick spray. Toss in all of the ingredients - stir well. Set on low for 4-6 hours. Enjoy!

3 comments:

  1. You're baaaaaack! Please and thank you nevernever leave the blog world for an extended period of time again.

    ReplyDelete
  2. Yum! I'd add a jalapeno (minced) and devour this.

    ReplyDelete
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