Slow Cooker Aubergine and Potato Curry

Slow Cooker Aubergine and Potato Curry

Ingredients

  • 900 ml (30 fl oz) vegetable stock
  • 16 oz (450 g) mushrooms
  • 4 onions finely sliced
  • 2 garlic cloves , crushed
  • 1 aubergine diced
  • 2 – 4 tablespoons curry paste
  • 4 potatoes diced
  • 4 tablespoons cooking oil
  • 1 x 2.5 cm (1 inch) piece of grated fresh ginger
  • 1 tablespoon tomato puree or ketchup
  • 1 tablespoon flour

Direction:

  • In a large pan, heat oil and cook the aubergine, mushroom, potatoes and onions for 2 minutes.
  • Add the ginger, flour, garlic, chilli, curry paste and tomato puree and cook for about 1 minute.
  • Add the vegetable stock and bring to boil and cook for another 5 minutes.
  • In the slow cooker, transfer the mixture and cook for 6 – 8 hours over low heat or 3 – 4 hours over high heat.
  • Add rice and garnish with chopped coriander then serve.

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