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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