Indian Style Curry Soup

READY IN: 11hrs
Recipe by ratherbeswimmin

Adapted from BHG.

Top Review by mersaydees

Have been making this since 2005 out of our BH&G Slow Cooker Recipes cookbook. DH adds his jarred sauces (e.g. Patak's) and loves this! Thanks for posting, ratherbeswimmin'!

Ingredients Nutrition


  1. In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
  2. Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
  3. Pour the broth over all.
  4. Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
  5. Ladle into individual soup bowls and sprinkle with cilantro.

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