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Onepot Eggplant Casserole (Easy Slow Cooker Curry) - Crockpot or Instant Pot

a bowl full of one pot eggplant casserole: This Crockpot Eggplant Casserole is a tasty and adaptable dish that’s ideal for any occasion, whether you need a simple weeknight dinner or a meal prep option that packs a punch in flavor. With tender eggplant (also known as aubergine), hearty chickpeas, and a fragrant mix of Indian spices, this Indian-style eggplant coconut curry truly celebrates comforting, wholesome ingredients. 
This Crockpot Eggplant Casserole is a tasty and adaptable dish that’s ideal for any occasion, whether you need a simple weeknight dinner or a meal prep option that packs a punch in flavor. With tender eggplant (also known as aubergine), hearty chickpeas, and a fragrant mix of Indian spices, this Indian-style eggplant coconut curry truly celebrates comforting, wholesome ingredients. 
Cooking time:
Crockpot: 7H15min Instant Pot: 30min
Munchyesta.com
Prep Time 15 minutes
Cook Time 7 hours
Serving Size 6 people

Ingredients

  • 2 medium eggplants - aubergines, cut into 1-inch cubes
  • 2 medium zucchini - courgettes, diced
  • 1 medium onion - finely chopped
  • 3 cloves garlic - minced
  • 1 can 15oz chickpeas (with liquid)
  • 1 can 14oz coconut milk (full-fat or light)
  • 2 tbsp tomato purée
  • 2 tbsp curry paste - red, yellow, or mild
  • 1 tsp curry powder
  • 1 tsp garam masala - add at the end
  • 1 tbsp olive oil - optional for sautéing
  • ½ cup cashews - optional, for garnish
  • Fresh cilantro, coriander or basil - chopped, for garnish
  • 1/2 tsp Salt - adjust to taste

Instructions

Crockpot Method (Slow Cooker)

  • Add onion, garlic, eggplant, zucchini, curry paste, curry powder, tomato purée, and coconut milk to your crockpot. Stir well.
  • Add chickpeas with their liquid. Mix everything together.
  • Cover and cook on LOW for 7–8 hours or HIGH for 5–6 hours.
  • Stir in garam masala just before serving.
  • Garnish with fresh herbs and cashews.

Instant Pot Method

  • Turn Instant Pot to Sauté. Heat oil and cook onion & garlic for 2–3 minutes.
  • Add eggplant, zucchini, curry paste, curry powder, tomato purée, and coconut milk. Stir.
  • Stir in chickpeas. Lock lid and set to HIGH Pressure for 5 minutes.
  • Let pressure release naturally for 10 minutes, then quick release.
  • Stir in garam masala, garnish, and serve hot.

Notes

One serving is approximately 290kcal
Pro Tip: Salt and drain eggplant cubes for 30 minutes before cooking to prevent sogginess.
Serving Suggestions
Serve with:
  • Steamed basmati rice or brown rice
  • Warm naan bread or pita
  • Cauliflower rice for a low-carb option
  • Fresh cucumber raita or vegan yogurt
  • Crisp green salad
Variations
  • Mediterranean Twist: Add olives, capers, and top with feta (skip coconut milk).
  • Thai-Inspired Curry: Use Thai red curry paste & finish with Thai basil.
  • Lentil & Carrot Casserole: Swap chickpeas for lentils.
  • Cheesy Casserole Bake: After slow cooking, transfer to a casserole dish, top with mozzarella or parmesan, and broil until golden.
Nutrition (per serving)
  • Calories: 290 kcal
  • Protein: 9g
  • Carbs: 28g
  • Fat: 14g
  • Fiber: 10g
  • Sugar: 7g
(Values estimated with full-fat coconut milk & canned chickpeas.)
FAQs About Crockpot Eggplant Casserole
  • Can I freeze this casserole?
    Yes! Store in airtight containers for up to 3 months. Thaw in fridge overnight before reheating.
  • Can I make it without coconut milk?
    Absolutely. Substitute cashew cream, almond milk, or tomato sauce.
  • How do I prevent mushy eggplant?
    Salt and drain for 30 minutes before cooking, or roast cubes separately and stir in at the end.
  • Can I turn this into a layered cheesy casserole?
    Yes! Layer eggplant, sauce, and cheese, then bake or broil for a casserole-style dish.
  • What protein pairs best with this recipe?
    Lentils, tofu, or even ground plant meat.
  • Do I need to peel eggplant?
    Not necessary — the skin adds nutrients and helps hold shape, but peel if you prefer softer texture.