This delicious curry is a great vegetarian meal. The crock pot does all the work for you.
Ingredients
2 medium egglants, peeled, cut into cubes
2 tablespoons vegetable oil,
2 potatoes, peeled and diced
2 onions, chopped
3 cloves garlic, minced
2 tsp curry powder
1 tsp ginger, minced
1 chopped red chilli
1/2 dried ground coriander
salt
pepper
1 1/2 tablespoons tomato paste
1 1/2 cup vegetable stock
In a frypan, heat oil over medium heat, and brown eggplant. Transfer to slow cooker. Add ptatoes to slow cooker.
Add onions, to adding and cook until softened. Add all other ingredients except for tomato paste and stock and cook, stirring for 1 minute.
Pour in tomato paste and stock and pour over vegetables.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Serve with rice and tomato chutney.
Serves 6