Indian Style Curry Soup

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 6
• 5 -6 cups cubed eggplants (1/2 inch cubes)
• 3 cups cubed red potatoes (1-inch pieces)
• 2 cups chopped tomatoes (or 14.5 oz can tomatoes, cut up)
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons ground coriander
• 1 teaspoon curry
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• 2 tablespoons snipped fresh cilantro

Recipe

• 1 in a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
• 2 sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
• 3 pour the broth over all.
• 4 cover and cook on low for 8-10 hours; adjust seasoning to taste.
• 5 ladle into individual soup bowls and sprinkle with cilantro.