Vegan Slow Cooker Eggplant Curry

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Vegan Slow Cooker Eggplant Curry with Tofu
Vegan Slow Cooker Eggplant Curry with Tofu

Do you love preparing dinner in your slow cooker as much as I do?  I love the way it disperses savory fragrance through the house all day.  My tummy rumbles in anticipation for the dinner to come.  Slow cookers are so convenient on those “I-don’t-want-to-cook-days”.  You just dump the ingredients in the pot and go about your day.

Vegan: Delicious Slow Cooker Recipes

Vegan Slow Cooker Recipes
Vegan Slow Cooker Recipes by Sam Kuma contains winning recipes like Vegan Slow Cooker Pumpkin Pie, Slow Cooker Quinoa Casserole, Sweet Potatoes and Chickpea Chilli, Mediterranean Stew, Chinese Barbecued Tofu and Vegetables

This book is much more than a handful of soup recipes. Kuma offers vegan desserts, beverages, main dishes, sauces and side dishes that save cooks time by cooking them in a slow cooker.

I didn’t see recipes that inadvertently called for non-vegan ingredients. One recipe had a typographical error (called for 1 12 cups of corn rather than 1 1/2 cups of corn), but I didn’t see any more than that. If an experienced cook pays attention, the author’s intent is clear.

I would love to see some photos, as well. This book doesn’t have any, but that’s just eye candy. The recipes are a solid 5 star.

Vegan: Delicious Slow Cooker Recipes begins with a non-preachy, short, introduction enumerating reasons one may consider following a vegan diet. It then dives into several mouth-watering chapters. I cannot wait to try the cauliflower bolognese or the minestrone! First, I tried his Slow Cooker Vegetable Curry with tofu.

Tofu? In a Slow Cooker?

Tofu isn’t an ingredient I usually conjure when I’m thinking slow cooker. However, since it’s sauteed in a pan briefly, it comes out surprisingly well and not the wet mess I expected.

I promise, it only takes about 5 minutes to saute it.  This step is a tofu game changer.  However, if you aren’t interested in tofu, feel free to add a can of chickpeas (vegetarian), or 1 pound of cut up raw chicken (distinctly, not vegetarian).

This Thai-styled Slow Cooker Eggplant Curry is mild and savory. It's Vegan, low-calorie, gluten-free, high in protein AND fiber. Our Slow Cooker Eggplant Curry with Tofu Reaction

Sam Kuma’s minestrone recipe is next on my list.  But first, I sampled the Vegetable Curry with Tofu.  I thoroughly enjoyed this eggplant-laden dish of sublimeness.  In fact, since eggplant is the predominant flavor, I dubbed this dish slow cooker eggplant curry.

I fully relished this eggplant-laden dish of sublimeness. The coconut milk base mellowed the red curry, so it’s not spicy at all.  In fact, I put hot curry on the table to kick it up a notch.  Next time I make it, I may add a few fresh chili peppers. David did not enjoy it.  I applaud him for trying it, but he’s not a fan of eggplant.

David also felt it didn’t taste like a curry.  It had more of Thai curry flavor, in my opinion, and I think he was expecting Indian.  Poor guy just had his heart set on something completely different.  Because I found it delicious, I will make it again. However, I’ll freeze the leftovers in bento boxes – just for me.

Slow Cooker Eggplant and Tofu Thai Curry

  • Prep time: 10 minutes
  • Cook time: 4 hours
  • Total time: 4 hours 10 minutes

Yields: 4 servings

This savory Eggplant curry comes together quickly for a healthy meal. Sauteing the tofu beforehand ensures proper consistency. It’s high fiber, high protein, low-calorie, and vegan – but it’s not light on taste! Serve with flatbread.

This recipe easily scales to 6 or 8 servings if you serve with prepared brown rice.

  • 2 1lb eggplants, chopped
  • 1 large onion, chopped
  • 16 ounces extra firm tofu, drained, pressed of excess moisture
  • 1/ 2 cup frozen peas
  • 1 cup bell pepper, sliced
  • 1/ 2 tablespoon fresh ginger, minced
  • 2 - 3 tablespoons red curry paste
  • 1 14.5oz can light coconut milk
  • 1/ 2 tablespoon coconut sugar
  • 3/ 4 cup vegetable broth
  • 1/ 4 teaspoon turmeric powder

!Prepare Tofu

Drain Tofu

Place on paper-towel lined plate and layer with more paper towels.

Place something heavy on top of it (I use a cast iron skillet) and allow to drain 30 minutes.

!30 minutes before slow cooker is done

Cube drained tofu

Toss in 1 TBSP cornstarch.

Spray pan with cooking oil and saute till tofu is lightly browned and has a french toast texture.

!Slow Cooker Prep

Combine all ingredients (except tofu) in slow cooker.

Cover and cook High for 3 - 4 hours or low for 6 hours.

During the last 30 minutes of cooking, add prepared tofu and stir.

Nutrition

  • Calories: 283
  • Fat: 11 grams

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Happily married to the love of my life. It's just us, our 5 cats, and our beautiful woods. I'm loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.


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Alicia Taylor

Happily married to the love of my life. It’s just us, our 5 cats, and our beautiful woods. I’m loving living back in the Florida panhandle being close to family. I love cooking, living a healthy lifestyle, taking care of our cozy home, and trying new things.

We enjoy hosting parties and my husband and I are both avid gamers. You can find me on PS4 as SunshineFlaGirl. We also play tabletop RPGs and eurogames.

29 Comments

  • Tanya

    August 22, 2016 - 6:02 am

    Yum! I am always looking for new recipes with eggplant so I can’t wait to try this one. Thanks for sharing!

    • Alicia Taylor

      August 22, 2016 - 2:24 pm

      Cool – let me know if you give it a try.

  • Liz Lawson

    August 18, 2016 - 9:32 pm

    I don’t eat curry, but my cousin is obsessed with it. This recipe surprises me, though, because I’ve always wondered how eggplant could be prepared (I’ve never had it myself).

    • Alicia Taylor

      August 22, 2016 - 2:24 pm

      I love eggplant – my favorite recipe is BabaGanoush. If you like cooking, you should look it up!

  • Cori

    August 18, 2016 - 2:52 pm

    I love thai and crockpot thai sounds even better! Thanks for sharing!

  • Liz Mays

    August 18, 2016 - 12:57 pm

    I bet I’d really like this curry flavor with the eggplant. This sounds great! It would be such a nice comfort food.

    • Alicia Taylor

      August 22, 2016 - 2:27 pm

      It is! It’s also great with pita or naan.

  • Ashley

    August 18, 2016 - 9:21 am

    I’m not even vegan and this sounds so delicious!

    • Alicia Taylor

      August 18, 2016 - 11:39 am

      I’m not either 🙂 You definitely don’t have to be vegan to enjoy your veggies!

  • Marcie W.

    August 18, 2016 - 9:18 am

    I am a sucker for a good curry. This recipe sounds delicious and I appreciate that you can add additional ingredients based on dietary preferences.

    • Alicia Taylor

      August 18, 2016 - 11:40 am

      Slow cookers tend to be so versatile like that!

  • kage2015

    August 18, 2016 - 6:45 am

    Time to dig out my slow cooker and find me some eggplant and thai curry.

  • Kelly

    August 18, 2016 - 3:31 am

    Yum! What a great and healthy meal!

  • Kerri

    August 17, 2016 - 11:15 pm

    I will have to add this to my Pinterest boards. Sounds like a yummy recipe.

  • startraci

    August 17, 2016 - 10:19 pm

    Yum, yum, yummy! I love curry and then you went and made it slow cooker! That makes it doubly delicious.
    🙂
    Traci

    • Alicia Taylor

      August 17, 2016 - 11:07 pm

      Oh yes! It was unbelievably good! I still have leftovers, too!

  • LauraFunk

    August 17, 2016 - 9:50 pm

    I am not the biggest tofu fan but I could totally substitute some chicken or something. Love that it is in the slow cooker, going to need to harvest some eggplants from our garden and try this!

    • Alicia Taylor

      August 17, 2016 - 11:07 pm

      Yep – you could easily do chicken. Just skip the pan saute and throw it in during the beginning.

  • More Than A Mom Of 3 (@MoreThanAMomOf3)

    August 17, 2016 - 8:50 pm

    This looks fantastic! I love finding new recipes for my slow cooker.

  • Jamie P.

    August 17, 2016 - 7:10 pm

    Honestly I haven’t had eggplant before. However you make this sound very yummy and easy to do!

    • Alicia Taylor

      August 17, 2016 - 11:08 pm

      Thanks 🙂 I couldn’t get past the name when I was a kid. It’s delicious, though – one of my favorite veggies.

  • Renz

    August 17, 2016 - 6:32 pm

    I usually just eat melongene roasted. This looks interesting. I’m not a big fan of tofu, but reading the recipe I think it can be easily left out. What do you think?

    • Alicia Taylor

      August 17, 2016 - 11:09 pm

      Well, like I said in the post – you could sub any protein of your choice. You could definitely leave it out if you prefer, however, this dish wouldn’t have much protein at all – so I would suggest serving it with some brown rice and something on the side.

  • Gloria Duggan

    August 17, 2016 - 4:38 pm

    I love curry…and making it with eggplant is awesome. What a great slow cooker recipe.

  • Jacqui Odell

    August 17, 2016 - 2:03 pm

    That sounds yummy! Love that it can be made in the slow cooker.

  • littlemisscant

    August 17, 2016 - 11:48 am

    I have only had eggplant a couple of times but this dish looks like something my hubby would enjoy. He loves thai food!

    • Alicia Taylor

      August 17, 2016 - 11:10 pm

      It’s not as spicy as I would expect as a lover of thai – so make sure you have some peppers on hand for him

  • Helene Cohen Bludman

    August 17, 2016 - 10:29 am

    I love eggplant and I’m always looking for new recipes. This looks so good and the fact that it is made in the slow cooker is even better!

    • Alicia Taylor

      August 17, 2016 - 11:00 am

      I know! The hardest part about it being in a slow cooker is being tortured by the smell all day! LOL

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