Crockpot Coconut Curry w/ Eggplant & Zucchini – for the SRC July
I know that typically people whip out their good ol’ slow cookers in the dead of winter, but I am super happy I decided to try this out despite the fact that it’s (OMG… already?!?) July! There’s absolutely something to be said about a recipe that takes zero effort to prepare and no time standing over a hot grill, oven, or stovetop. And I just love having a “Meatless Monday” to start my week of right.
What I love so much about cooking -and blogging- is that I can find so many different recipes from different places. This recipe happened because of a really awesome blogging club that I participate in, called The Secret Recipe Club. Forget what my Secret Recipe Club is? Every month, we are assigned a new blogger. We get to pick ANY recipe that blogger has written about and cook it up ourselves. We can make adjustments according to our tastes too. All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!
This month, I was paired with the adorable vegetarian blogger, Amanda and her blog Dancing Veggies. Despite being the opposite of a vegetarian, I totally fell in foodie-love with Amanda’s blog. Her veggie dishes are super flavorful and complex, it was so hard to pick just one. Amanda loves spicy food, like us, so this Crockpot Coconut Curry won out. It was amazing!
Crockpot Coconut Curry – Eggplant & Zucchini
- 1/2 Sweet Onion, large
- 1 Red Bell Pepper, seeded and quartered
- 2 Thai Chilies, minced
- 4 Garlic Cloves
- 1 6oz can Tomato Paste
- 1 can (14.5 oz) Light Coconut Milk
- 1 teaspoon Kosher Salt
- 1 Tablespoon Madras Curry Powder
- 1 Tablespoon Garam Marsala
- 1lb Zucchini, cubed
- 1lb Eggplant, cubed
- 1/2 cup Fat Free Plain Greek Yogurt
- Fresh Parsley, chopped
- Place the onion, bell pepper, and thai chilies into a food processor. Pulse until finely chopped. Add garlic, tomato paste, coconut milk and spices and process until smooth.
- Place the veggies and sauce into the slow cooker. Cook on LOW for 4 hours. Serve over rice with delicious naan bread. Top with a dollop of yogurt and some fresh parsley if desired.
Recipe slightly adapted from: Slow Cooker Coconut Curry
Dave and I were just dying over this curry! The veggies become completely melt-in-your-mouth delicious, and the curry sauce is thick and packed with spice and flavor. I served the curry over some brown basmati rice from Trader Joe’s and skipped the Naan this time. This healthy dish should definitely make it into your weeknight repertoire! ENJOY, and don’t forget to check out the other posts written below by the fabulous bloggers in the SRC!