Slow Cooker Eggplant, Potato, and Mushroom Curry

Slow Cooker Eggplant, Potato, and Mushroom Curry

Yield: 6 servings | Serving Size: 1 cup |Calories: 173 | Total Fat: 5.3 g | Saturated Fat: 1.0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 42 mg | Carbohydrates: 29.4 g | Dietary Fiber: 7.3 g | Sugars: 6.7 g | Protein: 4.6 g |Previous Points: 3 | Points Plus: 4 |

Ingredients

  • 2 tbsp. vegetable oil
  • 1 large eggplant, peeled, cut into 1-inch cubes and sweated (See method to learn how to sweat an eggplant)
  • 3 potatoes, peeled and cut into 1/2-inch cubes
  • 8 white button mushrooms, quartered
  • 2 small white onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tsp. black pepper
  • 1/2 cup red pepper, chopped
  • 1 540mL can of tomatoes including juice, chopped
  • 1 tsp. lime juice
  • 2 tsp. fresh ginger, grated
  • Salt to taste
  • 1 bay leaf
Read the whole recipe on Skinny Ms.