Indian Vegetable Soup (Crock Pot)

Submitted by Carianne

"This is from the Better Homes & Gardens "Crockery Cooking." I am trying it this weekend!"

 

• Ready In: 10hrs 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
• 1 lb red potatoes, cut into 1 inch pieces (3 cups)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas (rinsed and drained)
• 1 tablespoon grated ginger
• 1 1⁄2 teaspoons mustard seeds
• 1 1⁄2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1⁄4 teaspoon pepper
• 4 cups vegetable broth or 4 cups chicken broth
• 2 tablespoons fresh cilantro stems

directions

1. Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices.
2. Pour broth over everything.
3. Cook on low for 8- 10 hours (or high for 4- 5 hours).
4. Garnish with cilantro.

Reviews

[Maito]

This was really good - all my favorites. Next time I would leave the mustard seed out until the end. I cooked it 6 hours on low and the potatoes and eggplant were very done. I added lemon, cayenne pepper and some more spice to the leftovers and that made it even better. Served 4 for us.

 

[Calophi]

Absolutely fantastic recipe. It wasn't too spicy that I couldn't eat it (normally I can't tolerate spicy foods), and it was very flavorful. I used the vegetable broth option and left out the cilantro garnish.

 

[ellie_]

Very good vegetarian soup -- first time I made eggplant without any complaints. Delicious topped with sour cream. Thanks for sharing!