Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it 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 (plus freezing and overnight defrosting)
- Active: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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
Directions
- 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.
