Vegan Cauliflower Curry (slow cooker version)

For these rather chilli days we are experiencing there is nothing more comforting than warm and filling food and for us at home that means stews and currys. I have only recently started using a slow cooker because, let’s face it, I don’t really plant the week meals in advance as such, but I have been starting to get better recently and I thought it was time to give a slow cooker a go.

I bought the largest model of slow cooker because we regularly have guests for meals here and I rather have extra food than not enough. The upside of this if I can fit a whole large cauliflower in there and that’s how this recipe came about. It’s really not a difficult meal to prepare and takes just minutes to put it all together before heading out of the door, and its truly the best meal to come home to- slightly spicy, slightly coconutty, the crunch of nuts…. yum!

The mean ingredient is the cauliflower but the rest of the veggies can vary depending what you have available around you. I used a mix of sweet potatoes, potatoes, broccoli, peppers & peas.

For the recipe

1 large cauliflower, leaves removed
1 carrot
1 sweet potato
1 pepper
1 cup frozen peas
1 medium onion
2 cloves of garlic
20gr garam masala powder
500ml vegetable broth
1 can of creamy coconut milk

Place the cauliflower in the slow cooker and surround it with all the vegetables except the frozen peas. In a separate bowl dissolve the curry powder into the broth and pour it over the cauliflower and veggies. Set the slow cooker to high for 4 hours. Before serving, add the coconut milk and peas and let it cook on low for another 15-30 minutes. All done!

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