Crockpot Bainghan Bharta

2 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground ginger
2 Tbsp garam masala
1 tsp cumin seeds
1 tsp tumeric
chili powder to taste

1 eggplant, chopped
1.5 cups water
salt to taste
1 can no salt added diced tomatoes

1 lb lamb, cubed

optional: 1-2 cans chickpeas (optiona, but add AFTER you blend the eggplant)...not figured into the nutritional info for this recipe

you can leave out the lamb and it is a vegan dish with only 85 calories per serving.

you can serve over rice or quinoa.

great with naan.

1. prepare this the night before for easy cooking the next day. cut up onion and garlic and sautee with oil and a little water in pan. once everything is getting a bit cooked, add the spices.

2. dump everything (onion mixture), eggplant, diced tomatoes and salt into the crockpot and stick into the fridge overnight.

3. the next morning, add the water and cubed lamb and cook on low for 8 hours or so (i cooked mine for about 8.5 hours).

4. puree with hand blender (i used my ninja blender) to desired consistency. add some chickpeas if you like.



Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BLUEEYESTATTOOS.