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Indian Style Curry Soup

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“Adapted from BHG.”
READY IN:
11hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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