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

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).

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

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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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