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Indian Vegetable Soup Crock Pot

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Ingredients

Adjust Servings:
1 medium eggplant cut into 1/2 inch cubes (5 - 6 cups)
1 lb red potatoes cut into 1 inch pieces (3 cups)
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can chickpeas (rinsed and drained)
1 tablespoon grated ginger
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons ground coriander
1 teaspoon curry powder
1/4 teaspoon pepper
4 cups vegetable broth or 4 cups chicken broth

Nutritional information

188.3
Calories
14 g
Calories From Fat
1.6 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
367.8 mg
Sodium
39 g
Carbs
9 g
Dietary Fiber
5.5 g
Sugars
6.8 g
Protein
309g
Serving Size

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Indian Vegetable Soup Crock Pot

Features:
    Cuisine:

    I can already imagine the compliments I'd receive.

    • 640 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Indian Vegetable Soup (Crock Pot)


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    Steps

    1
    Done

    Combine Eggplant, Potatoes, Tomatoes, and Chickpeas in the Crock Pot First, Then Sprinkle With Spices.

    2
    Done

    Pour Broth Over Everything.

    3
    Done

    Cook on Low For 8- 10 Hours (or High For 4- 5 Hours).

    4
    Done

    Garnish With Cilantro.

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    Nala Bonilla

    Culinary magician transforming basic ingredients into extraordinary meals.

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