Wednesday, January 13, 2016

Slow Cooker: Eggplant Potato Curry

We made this a few weeks ago and this recipe tasted so good, that we are going to make it again this week. So time to put it on the blog I would say. I love eggplant best when it has had the time to cook for a while so it gets all juicy. In this recipe this happens for sure because it gets 6 hours to cook. As a tip I can say to use large mushrooms because they will hold out nicely. If you have small white mushrooms, add them at the halfway point, or there will be nothing left. Of course the taste of the recipe depends heavily on which curry paste you use. It wasn't specified in the recipe, but we choose a green curry paste from fair trade original and this worked really well. We didn't change much from the original recipe from Slow Cooker Recipes, but we did reduce the amount of onions used.

Eggplant Potato Curry: (serves 4, 3.5L slow cooker)
- 900 ml vegetable broth
- 400 gr mushrooms, sliced
- 2 onions, chopped
- 2 garlic gloves, chopped
- 1 eggplant, diced
- 2-4 tbsp green curry paste (fair trade original)
- 4 potatoes, diced
- 4 tbsp cooking oil
- 2 cm fresh ginger
- 1 tbsp tomato puree
- 1 tbsp flour
- rice for serving

In a large pan, heat oil and fry the eggplant, mushrooms, potatoes and onions for 2 minutes. Add the ginger, flour, garlic, 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. Transfer the mixture to the slow cooker and cook for 6 hours on low 4 hours on high.
Serve with rice.

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