A few days ago, Julie Ann over at The Reduction Project was blogging about a recipe from Appetite for Reduction called Eggplant-Chickpea Curry. Imagine my surprise when I read on to find out that she had experimented with turning this normally stove top recipe into a crock pot recipe because she was in a time crunch.
As most of you know, I am currently relying heavily on my crock pot due to our ongoing kitchen renovations. Combine these personal needs with my deep love of anything Indian and I was immediately intrigued by Julie Ann's post.
I would say that the texture I achieved in my crock pot is A+ but the flavor is a B. I'm left wondering how to get that amazing Indian food taste without the ghee (clarified butter). Maybe this is the best it can be without the fat!
But my husband loved it! When I got home from an event at my daughter's school, he was raving about dinner and telling me that he ate three bowls full. He thought the flavor was great.
Crock Pot Eggplant Chick Pea Curry
adapted from a recipe by Isa Chandra Moskowitz from Appetite for Reduction
2 cups diced onion
3 lbs. eggplant, diced
4 cloves garlic. minced
2 15 oz. cans fire roasted tomatoes
3 cups vegetable broth
1 Tbsp mild curry powder
1 1/2 tsp hot curry powder (optional)
1 Tbsp garam masala
2 tsp cumin
2 Tbsp fresh ginger, minced
2 tsp salt (optional)
dash of powdered stevia
2 15 ounce cans chick peas, rinsed and drained
Place all ingredients, except chick peas, into a crock pot on low heat (my lowest setting is 10 hours, 8 hours would be plenty). Let cook all day, stirring once throughout the day if possible, but not necessary. Thirty minutes before serving, add chick peas and stir. Once chick peas are warmed through, the dish is ready.
Serve over brown rice with chutney if you've got it (I really like the Trader Joe's chutneys).
Do you like to make no-added-fat Indian Curries? Have you ever had a no-added-fat Indian Curry that was as good as Indian food from a restaurant?
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