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Prep Time: 60 Minutes Cook Time: 600 Minutes |
Ready In: 660 Minutes Servings: 8 |
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Adapted from BHG. 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:
1. In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
2. Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
3. Pour the broth over all.
4. Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
5. Ladle into individual soup bowls and sprinkle with cilantro.
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