Eggplant Curry

Eggplant Curry

Ingredients

·       2 tbsp. toasted sesame oil, OR olive oil

·       1 large eggplant, peeled, cut into 1-inch cubes

·       3 potatoes, peeled and cut into 1/2-inch cubes

·       10-12 crimini mushrooms, quartered

·       2 small white onions, finely chopped

·       3-4 cloves garlic, minced

·       1 tbsp. chili powder OR paprika

·        1 tbsp. cumin

·       1 tsp. black pepper

·       1 tbsp. turmeric powder

·       1 540mL can of tomatoes including juice, chopped

·       1 tsp. lime juice

·       2 tsp. fresh ginger, grated

·       Salt to taste

·       1 bay leaf

·       2-3 tbsp Braggs liquid aminos

·       1 can of Coconut milk

Directions

1.    In a large skillet, heat oil over medium-low heat, and cook eggplant, onion, mushrooms and potato until lightly brown, then move to slow cooker.

2.    Add the rest of the ingredients to the slow cooker. Cover the mixture and set the slow cooker to “low” and cook for 8 hours, or set to “high” and cook for 4 hours. The curry should be ready once the potato is easily pierced with a fork.