Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Indian Style Curry Soup Recipe
    Lost? Site Map

    Indian Style Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    11 hrs

    1 hr

    10 hrs

    ratherbeswimmin''s Note:

    Adapted from BHG.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on October 12, 2009

      45

      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'!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2008

      35

      This was pretty good but my husband said it needed more textural variety. There was a ton of leftovers but when I ate some the next day for lunch, they had gotten very, very soggy and unappetizing. Maybe I overcooked it. I probably would not make this again since I like to cook things that I can eat all week.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008

      55

      This is so full of vegetable goodness that we ate it as a stew over rice rather than as a soup.I scaled the recipe down and my crockpot was full. I think we will be eating this recipe in one form or the other for the rest of the week.Brilliant recipe when your eggplants are producing copious amounts of fruit :).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Indian Style Curry Soup

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 172.9
     
    Calories from Fat 13
    14%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 221.4 mg
    9%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 7.9 g
    31%
    Sugars 4.0 g
    16%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    vegetable broth

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites