Slow cooked aubergine masala recipe

Even the most passionate meat-lovers will love this slow cooker vegetable curry. A vegetarian take on a chicken masala, it substitutes meat for aubergine spiced with chilli, ginger, turmeric, cumin and fenugreek. 

Ingredients

Details

  • Cuisine: Indian
  • Recipe Type: Slow cooker
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 90 mins
  • Serves: 6

Step-by-step

  1. Fry the onions in a little olive oil on a medium heat in a pan (or use the inner aluminium pot of the Crock-Pot) until softened, then add the spices and fry for a further 3 minutes.
  2. Add the diced aubergine (eggplant) and then all the tomatoes.
  3. When the mix is hot, transfer to your slow cooker and add the rest of the ingredients apart from the cream and butter.
  4. Cook down until the oil begins to separate. The high setting is best (for 2–3 hours' cooking) or low (for 4–6 hours' cooking).
  5. Finish with butter, cream and salt to taste.
  6. Serve with basmati rice.

This recipe was devised by Neil Rankin for Crock-Pot.

You might also like:

Baby pumpkin masala 

The best slow-cooked recipes 

Top 10 aubergine recipes

Comments


View Comments

Share the love