Photo by Deb Lindsey for The Washington Post

 

This fragrant slow-cooker stew of juicy chicken, green beans, eggplant and tomato in a coconut curry sauce is a sumptuous, low-lift meal.  Feel free to swap out the vegetables –carrots, bell peppers and sweet potato would all work well. 

 

Slow Cooker Coconut Curry Chicken and Vegetables

 

Ingredients

 

3 medium eggplants, trimmed and cut into 1/2-inch pieces (1 1/2 pounds total)

1 1/2 teaspoons salt

One 13.5-ounce can light coconut milk, shaken well

2 tablespoons tomato paste

1 1/2 tablespoons mild yellow curry powder

One 2- to 3-inch piece peeled fresh ginger root, minced (1 tablespoon)

3 cloves garlic, thinly sliced

1/4 teaspoon freshly ground black pepper

1 1/2 pounds boneless, skinless chicken thighs, excess fat trimmed

1 medium onion, thinly sliced into half-moons

1 pound fresh trimmed or frozen green beans

3 medium tomatoes, cut into wedges or one 14.5 ounce can of diced tomatoes, drained

Cooked rice for serving, optional

 

Directions

 

Place the eggplant in a colander over a bowl or in the sink and toss it with 1 teaspoon of the salt. Let sit for 30 minutes, then rinse the eggplant with cool water, lay it on paper towels and pat dry to remove as much moisture as possible.

 

Whisk together the coconut milk, tomato paste, curry powder, ginger, garlic, pepper and the remaining 1/2 teaspoon salt in the slow cooker. Add the chicken, and then the drained eggplant, onion, green beans and tomatoes. Cover and cook on HIGH for 3 hours. Serve over rice if desired.

 

Makes 6 servings

Per serving (not including the rice)

Calories  260 ; Total Fat  9 g (Sat Fat 5 g); Protein  27 g; Carb  21 g; Fiber  8 g; Cholesterol  105 mg; Sodium  340 mg; Total Sugar 9 g (including 0 g added sugar)