Indian Style Curry Soup
- Ready In:
- 11hrs
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 5 -6 cups cubed eggplants (1/2 inch cubes)
- 3 cups cubed red potatoes (1-inch pieces)
- 2 cups chopped tomatoes (or 14.5 oz can tomatoes, cut up)
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon grated fresh ginger
- 1 1⁄2 teaspoons mustard seeds
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon curry
- 1⁄4 teaspoon pepper
- 4 cups vegetable broth
- 2 tablespoons snipped fresh cilantro
directions
- In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
- Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
- Pour the broth over all.
- Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with cilantro.
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Reviews
-
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.
-
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 :).