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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Curry Style Veggies

Source: dLife

Slow cooked vegetables spiced with curry powder, garlic, and pepper.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	37.2

Total Carbs	8.0 g

Dietary Fiber	3.3 g

Sugars	3.3 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.1 g

Potassium	297.6 mg

Protein	1.7 g

Sodium	40.0 mg

Dietary Exchanges 0.4 Fat, 1.1 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 each medium zucchini 1.0
1 each medium onions 1.0
1 cup fresh mushroom slices 1.0
1 each medium garlic cloves 0.5
0 1/2 cup low sodium chicken broth 1.0
1 tbsp curry powder 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 tbsp cornstarch 1.0
1 tbsp cold water

Directions

In 3-1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, mushrooms, and garlic.
In separate small bowl, whisk chicken broth, curry powder, salt, and pepper. Pour over vegetables in cooker.
Cover and cook 5 - 6 hours on low , or 3 hours on high.
Transfer vegetables to serving dish, reserving liquid. Cover vegetables with foil to keep warm.
If using low setting, turn to high.
In small bowl, combine cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 additional minutes, or until thickened.
Spoon sauce over vegetables, toss to coat.