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Spicy Curry Style Veggies
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 5 hours
Difficulty: Easy

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
, 1 1/2 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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1 each  whole eggplant
1 each  medium zucchini
1 each  medium onions
1 cup  fresh mushroom slices
1 each  medium garlic cloves
0 1/2 cup  low sodium chicken broth
1 tbsp  curry powder
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  cornstarch
1 tbsp  cold water
  1. In 3-1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, mushrooms, and garlic.
  2. In separate small bowl, whisk chicken broth, curry powder, salt, and pepper. Pour over vegetables in cooker.
  3. Cover and cook 5 - 6 hours on low , or 3 hours on high.
  4. Transfer vegetables to serving dish, reserving liquid. Cover vegetables with foil to keep warm.
  5. If using low setting, turn to high.
  6. In small bowl, combine cornstarch and water. Stir into liquid in cooker. Cover and cook for 15 additional minutes, or until thickened.
  7. Spoon sauce over vegetables, toss to coat.

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