Directions:
- In a 6-quart slow cooker, mix together the eggplant, potatoes, tomatoes (if using canned, include the liquid), and garbanzo beans.
- Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over the vegetables.
- Pour the broth over all.
- Cover and cook on LOW for 8-10 hours; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.73 Kcal (681 kJ) | ||
| Calories from fat | 24.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 732.63mg | 31% | |
| Potassium | 775.32mg | 16% | |
| Total Carbs | 31.45g | 10% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 2.6mg | 14% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.01 Kcal (226 kJ) | ||
| Calories from fat | 8.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 4% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 243.16mg | 31% | |
| Potassium | 257.33mg | 16% | |
| Total Carbs | 10.44g | 10% | |
| Sugars | 2.57g | 31% | |
| Dietary Fiber | 1.8g | 22% | |
| Protein | 1.92g | 12% | |
| Vitamin C | 4.9mg | 25% | |
| Iron | 0.9mg | 14% | |
| Calcium | 18mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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