Thursday, May 5, 2011

Crock Pot Eggplant Chick Pea Curry

Thank you for the generous responses to my post about healthy convenience breakfasts. I hope that everyone enjoyed my list of ideas as well as all of your additions in the comment section. It was a true group effort!

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? 


Julie Ann said...

Looks good, Wendy! I was impressed with the flavor of the curry I made the other day; my husband though it was good but missing "something." Maybe the fat? ;-) I would say the only major difference between your version and mine seems to be that my version (well, Isa's, really) had higher proportion of garam masala blend to curry powder. Like I mentioned in my post, I really enjoyed this flavor profile.

Pretty Pauline said...

OH YUM! I am bookmarking this recipe. Please just tell me what time dinner is served, and I'll be there! LOL! I think the world would go vegetarian if you cooked for them...

Wendy (Healthy Girl's Kitchen) said...

Thanks guys!

Julie-I added the additional Hot Curry Powder after it had cooked because I was still looking for more of a rich curry flavor. That's how the proportion of garam masala and curry powder changed. You are right-I should have added more of both.

Raven said...

Yum, sounds great!
Have you ever used Hing (Asafoetida)? Try a pinch of that in the pot then the onions garlic and ginger, then the rest after it softens. I'd also add coriander and turmeric as premade curry is usually heavy on the cumin.

katshealthcorner said...

I bet THIS is better than any of that Fat-added curries!!! I have some Masalas I have been wanting to try! I want to try them with this!!! Is there anything I could use in place of the Eggplant?

I got your book! THANKS MY DARLING! I LOVE IT!

Wendy (Healthy Girl's Kitchen) said...

Raven-great suggestion! I have heard of asafoetida but never purchased before. Is it sold at only Indian markets or do you think Whole Foods or Penzy's Spices might have it?

Kat-Is it because you don't like eggplant? You could try it with zucchini or even cauliflower. Enjoy the cookbook! How do you like the cards?

Anonymous said...

FFV has this page:

Basically, they recommend dry-toasting spices to bring out the natural oils and increase flavor. If your slow-cooker has a braise setting, or is a combo pressure-cooker/slow-cooker, you could us that setting first and dump in the spices once hot, then as soon as you smell the spices blooming immediately add e.g. the canned tomatoes to keep them from overcooking, and switch to slow-cook mode and add other ingredients.

Wendy (Healthy Girl) said...

Thank you anonymous for that great link on making Indian food without oil!!!!

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