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If you’re on the hunt for a dish that beautifully marries rich flavors and wholesome nutrition, look no further than Spicy Hatch Chili Crockpot Eggplant Curry. This vibrant, vegan dish showcases the unique flavors of hatch chiles and eggplant, resulting in a hearty curry that is sure to please both your taste buds and your dietary preferences. Whether you are a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe promises to deliver a satisfying experience, all while being gluten-free and packed with essential nutrients.

Hatch Chili Crockpot Eggplant Curry

Discover the deliciousness of Spicy Hatch Chili Crockpot Eggplant Curry, a vibrant vegan dish that's bursting with flavors and packed with nutrients. This easy slow-cooked recipe combines tender eggplant, smoky hatch chiles, and creamy coconut milk for a comforting meal that suits a plant-based diet. Perfect for any occasion, this versatile curry is not only satisfying but also a fantastic way to incorporate healthy ingredients into your meals. Enjoy a culinary experience that delights your taste buds and nourishes the body!
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Ingredients
  

1 large eggplant, diced into bite-sized pieces

1 cup hatch green chiles, diced (fresh or canned, based on availability)

1 can (14 oz) coconut milk

1 can (15 oz) chickpeas, drained and rinsed thoroughly

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch piece of fresh ginger, grated

1 can (14 oz) diced tomatoes, including juices

2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric powder

½ teaspoon red pepper flakes (adjust based on spice preference)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh cilantro, finely chopped for garnish

1 lime, cut into wedges (for serving)

Instructions
 

Prep the Veggies: Start by washing the eggplant and cutting it into bite-sized pieces. If you like, you can sprinkle some salt over the diced eggplant and let it rest for about 20 minutes to draw out excess moisture. Afterward, rinse the eggplant thoroughly and pat it dry with a paper towel.

    Sauté the Aromatics: In a skillet over medium heat, pour in the olive oil. Once the oil is hot, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes translucent. Next, stir in the minced garlic and the grated ginger, cooking for an additional minute until they become fragrant and aromatic.

      Combine Ingredients in the Crockpot: Transfer the sautéed onion, garlic, and ginger mixture to a crockpot. Add in the diced eggplant, hatch chiles, coconut milk, chickpeas, diced tomatoes along with their juices, curry powder, ground cumin, ground coriander, turmeric powder, red pepper flakes, and season with salt and pepper. Gently stir the mixture to ensure all ingredients are well-combined.

        Cook in the Crockpot: Set your crockpot to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This will allow the eggplant to become tender and the flavors to meld beautifully. If you desire a thicker consistency for your curry, remove the lid during the last 30 minutes of cooking.

          Adjust Seasoning: Once the cooking duration is complete, give your curry a taste and adjust the seasoning as necessary by adding more salt, pepper, or a squeeze of lime juice for brightness.

            Serve: Spoon the vibrant curry into bowls, garnishing each serving with freshly chopped cilantro. Serve with lime wedges on the side. This flavorful curry pairs excellently with steamed rice, fluffy quinoa, or warm naan bread for a complete meal.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | Serves 4-6