Coconut Cauliflower Curry Slow Cooker

Slow Cooker Cauliflower Chickpea Curry

Cauliflower, curry and chickpeas simmer all day to make a delicious dinner for the mid week rush. Hearty, exotic, delicious and nutritious this recipe is a great way to spice up your usual slow cooker fare.There is something about this time of year that calls for the slow cooker. A slow cooker (often referred to as a Crock Pot after a very popular brand) is one of those electrical appliances that often only gets pulled out of the depths of the cupboard on holidays and Super Bowl.  However, it is an excellent appliance to bring into your regular rotation.  And it’s not just for party meatballs, chili and pot roast, it makes an excellent way to cook plant based soups, stews and curry’s.

This slow cooker curry is satisfying and healthful. Full of fibrous cauliflower, peas and chickpeas, and antioxidant rich turmeric powder it’s as healthy as it is delicious.

Serve this over cooked brown rice or quinoa. You’ll not believe how easy this delicious dinner was to make.

Recipe Modifications

Instead of white potato use sweet potato or cubed butternut squash

Instead of baby spinach use swiss chard

Add in cashew nuts during the last half hour of cooking for an extra hit of protein

For added spice add a 1/4 to 1/2 teaspoon cayenne pepper

Slow Cooker Cauliflower Chickpea Curry
So little effort and so much flavour, you will love this 'set-it-and-forget-it' curry.
  1. Place all the ingredients except the peas and baby spinach in the slow cooker and set to cook on low (8 hours) or high (4 hours).
  2. Prior to serving, add in the peas and spinach and stir to incorporate. Place the lid on the pot and allow to cook 5 minutes, until the greens are wilted and the peas are warmed.
  3. Serve over cooked brown rice or quinoa.

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