Slow cooker cauli curry
https://www.coop.co.uk/recipes/slow-cooker-cauli-curry
A veggie main your guests will love
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Feeds
8
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Ready in
3 hours
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 68g
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Ingredients
- 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
Method
- Heat 1 tbsp of the oil in a nonstick pan and fry the cauliflower florets for 2-3 mins until golden in patches
- Spoon into a slow cooker
- Add the remaining oil, the onion, garlic, ginger and stalks
- Gently fry for 10 mins, until softened
- Add the curry powder and cook for 1 minute more, then add the chopped tomatoes and bring to a simmer
- Add to the slow cooker and stir, then top with 200-300ml boiling water to just cover the cauliflower
- Cook on low for 2 hours
- Stir in the chickpeas and cook for a further 1/2-1 hour, until the cauliflower is tender
- When nearly ready, cook the rice according to the pack instructions and wilt the cauliflower leaves in the curry
- Serve with the lime wedges on the side
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