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.
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
- 1can coconut milk
- 1 head cauliflowercut into florets
- 1cup potatodiced
- 1 onionminced
- 1large can tomatoes
- 1can chickpeasdrained and rinsed
- 1inch ginger rootminced
- 2cloves garlicminced
- 2tablespoons curry powder
- 1 teaspoon turmeric powder
- 1teaspoon sea salt
- 1/2teaspoon cracked black pepper
- 1cup frozen green peasdefrosted
- 2cups baby spinach