Indian Vegetable Soup (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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This is from the Better Homes & Gardens Crockery Cooking. I am trying it this weekend! 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.
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