Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry

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.
Save Recipe
  • Level: Easy
  • Total: 9 hr (plus freezing and overnight defrosting)
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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. 
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 97%
CLASS
20m Easy 99%
CLASS
28m Easy 96%
CLASS

19m Easy 96%
CLASS
40m Intermediate 91%
CLASS
18m Easy 95%
CLASS