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(Vegan) Creamy Crock-Pot Eggplant and Zucchini Curry
THE IRON YOU14Ingredients
30Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cut into about ½ to ¾-inch cubes)
- 4 medium zucchini (sliced into ¼-inch thick slices, halved)
- 1 onion (medium)
- 3 garlic cloves
- 1 Tbsp. curry powder
- 1 Tbsp. Garam Masala
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1 tsp. salt
- 6 oz. tomato paste
- 16 oz. coconut milk (full-fat)
- 6 Tbsp. water
- fresh parsley (Chopped, or cilantro for garnish, optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol |
| Sodium970mg40% |
| Potassium1670mg48% |
| Protein8g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber12g48% |
| Sugars18g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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