A nod to Indian vegetable curries, quartering the cauliflower, rather than cutting it into florets, allows this meal to simmer all day in the slow cooker without becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
| Level: | Easy |
| Total: | 9 hr |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 medium head cauliflower, quartered
- Two 15-ounce cans chickpeas, rinsed and drained
- One 14-ounce can fire-roasted diced tomatoes
- 2 large carrots, sliced into 1-inch pieces (about 2 cups)
- 1 clove garlic, grated
- 2 tablespoons curry powder
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- One 14-ounce can coconut milk
- Lime wedges, fresh cilantro and cashews, for serving
Instructions
- Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.
Nutrition Facts
| Calories | 390 |
| Total Fat | 24 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1200 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 11 grams |
| Protein | 12 grams |
| Sugar | 11 grams |
Reviews
This was so tasty and easy to put together. I will definitely make this again.
So the coconut milk is added after it cooks?