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Slow cooker cauli curry

Slow cooker cauli curry


A veggie main your guests will love

  • Feeds 8 Feeds 8
  • Ready in 3 hours 20 minutes

Each serving contains

  • Energy
    1813kj 430kcal
  • Fat
    Low 12%
  • Saturates
    Low 6%
  • Sugar
    Low 12%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 68g


  • 3 tbsp Co-op olive oil
  • 2 Co-op British cauliflowers, broken into small florets, leaves reserved and stalks finely chopped
  • 2 large onions, finely chopped
  • 5 cloves garlic, finely chopped
  • 40g ginger, finely grated
  • 3 tbsp medium curry powder
  • 2 x 400g cans Co-op chopped tomatoes
  • 2 x 400g cans chickpeas, drained
  • 500g basmati rice
  • 2 limes, cut into wedges


  1. Heat 1 tbsp of the oil in a nonstick pan and fry the cauliflower florets for 2-3 mins until golden in patches
  2. Spoon into a slow cooker
  3. Add the remaining oil, the onion, garlic, ginger and stalks
  4. Gently fry for 10 mins, until softened
  5. Add the curry powder and cook for 1 minute more, then add the chopped tomatoes and bring to a simmer
  6. Add to the slow cooker and stir, then top with 200-300ml boiling water to just cover the cauliflower
  7. Cook on low for 2 hours
  8. Stir in the chickpeas and cook for a further 1/2-1 hour, until the cauliflower is tender
  9. When nearly ready, cook the rice according to the pack instructions and wilt the cauliflower leaves in the curry
  10. Serve with the lime wedges on the side

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