Slow Cooker Chick Pea & Cauliflower Curry

Now that the school year is in full swing, I’m using my crock pot almost every day. One of my favorite things to prepare in it is curry – it’s easy, flavorful, healthy, and inexpensive. I love curry powder, low heat, and time makes magic out of simple vegetables and chick peas.

This recipe comes to us by way of The Kitchn (link below). It’s really easy and makes a ton. We fed 6 adults the first night, and our family of four the second and still had a bit leftover. Feel free to halve this recipe if you want a more reasonable amount.
This dish is a great vehicle for toppings – serve over rice and top with green onions, cashews, cilantro, sriracha, lime, Greek yogurt, or all of the above. If you want wine, serve with a dry riesling – the sweetness complements the spicy curry nicely.

Yield: 10-12 servings
Prep Time: about 20 minutes
Cook Time: 4 or 8 hours

Slow Cooker Chick Pea & Cauliflower Curry

Easy, healthy, and full of lovely curry flavor, this slow cooker dinner is a favorite at our house.

Ingredients:
1 teaspoon coconut oil
1 large onion, diced
2 medium potatoes, diced
1 sweet potato, peeled and diced
1 tablespoon kosher salt
2-3 tablespoons curry powder + 1 tsp. red curry paste
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
pinch of saffron
1/8 teaspoon cayenne pepper, optional
2 cups vegetable (or chicken) broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 can coconut milk
 

Directions:
Heat the oil in a large skillet over medium heat. Sauté the onion with one teaspoon of salt until it softens a bit. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in all of the spices (curry, ginger, garlic, cayenne), brown sugar, and the curry paste. Cook until it smells fragrant and crisps on the edges of the vegetables. Stir in a splash of broth to help loosen the crispy bits from the skillet. Move everything to the slow cooker.
Add everything else – the chickpeas, bell pepper, cauliflower, tomatoes, the broth, and a dash of salt. Give it a good stir. Add more liquid (water is fine) if the broth doesn’t come about halfway up the sides of the container.
Cover and cook on HIGH for 4 hours or LOW for about 8.
Stir in roughly chopped spinach and coconut milk. Taste and add more curry or salt if desired. Serve over jasmine rice and top with avocado, cashews, and cilantro. Add a dollop of Greek yogurt if it’s too spicy for kids.

Slightly adapted from The Kitchn’s Curried Vegetables and Chick Peas

Powered by WPeMatico

3 weeks ago