(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry

Considering that my obsession with curry borders maniacal — I don’t mean to brag but there are so many curry recipes on this blog I can’t even count, including but not limited to, chicken tikka masala, chickpea tikka masala, sweet potato tikka masala, butter chicken, eggplant curry, coconut curry chicken, etc... — it should come as no surprise that today I have yet another recipe involving curry for you.

But you see, when you make something that is so finger-licking good such as this (Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry, you feel the only decent thing to do is to share with the whole world.
And nowadays there’s no better way to do it than to post it on the internet for the whole world to see.
Don’t get me wrong, I’m aware that a small infinitesimal fraction of the globe’s population is going to care for this recipe. My job though is to share it, then it’s up to the world to decide if it’s worth the time or not.
Right?

Anyways, this is one of those recipes that is so simple and easy to make with readily available things, it's almost embarrassing.
Delicious, heart-warming and light, yet filling. Indian inspired cooking at its best.
Chock-full of veggies, good-for-you spices, and the coconut milk makes it creamy and sooooo yummy.
You need to have this in your life. It’s a must.

(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry                                                 Print this recipe!
Adapted from EatingBirdFood

Ingredients
Serves 4

1 large eggplant, cut into about ½ to ¾-inch cubes
4 medium zucchini, sliced into ¼-inch thick slices, halved
1 medium onion
3 garlic cloves
1 tablespoon curry powder
1 tablespoon garam masala
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 teaspoon salt
1 (6 oz / 170 gr) can tomato paste
1 (16 oz / 450 gr) can full-fat coconut milk
4 to 6 tablespoons water

Chopped fresh parsley (or cilantro) for garnish

Directions

Place onion and garlic cloves in the bowl of a food processor and pulse until finely chopped.
Lightly grease the insert of your slow cooker.
Add onion and garlic, eggplant, zucchini, spices, salt, tomato paste, and coconut milk.
Stir until combined. If it looks too dry add more water, 1 tablespoon at a time.
Cook on low for 4 to 6 hours or on high for 2 to 3 hours, until vegetables are cooked and the gravy thickens.
Sprinkle with chopped parsley (or cilantro) and serve with rice, cauliflower rice, brown rice or quinoa.

Nutrition facts

One serving yields 213 calories, 10 grams of fat, 27 grams of carbs, and 7 grams of protein.