Indian Vegetable Soup (Crock Pot) Recipe - Food.com

Ingredients

• 1 medium eggplant, cut into 1/2 inch cubes (5 - 6 cups)
• 1 lb red potatoes, cut into 1 inch pieces (3 cups)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas (rinsed and drained)
• 1 tablespoon grated ginger
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1/4 teaspoon pepper
• 4 cups vegetable broth or 4 cups chicken broth
• 2 tablespoons fresh cilantro stems