FBD

Slow Cooker Cauliflower and Potato Curry

AsianVegetarianEasy6 minBy Northstar

Ingredients

Servings
4
  • 4 cup potatoes, peeled and quartered
  • 1 count small cauliflower, cut into florets
  • 2 count tomatoes, chopped
  • 1 0.3 cup water
  • 0.8 tsp ground turmeric
  • 0.5 tsp chili powder
  • 1 0.5 tsp ground cumin
  • 0.8 tsp salt
  • 1 pinch sugar
  • 0.5 tsp garam masala
  • 1 pinch asafoetida (optional)
  • 3 cup cooked basmati rice, to serve

Instructions

  1. 1

    Combine all ingredients in the slow cooker: potatoes, cauliflower, tomatoes, water, turmeric, chili powder, cumin, salt, sugar, garam masala, and asafoetida if using.

  2. 2

    Stir to combine. Cover and cook on LOW for 6 hours until vegetables are tender.

  3. 3

    Stir gently before serving. Taste and adjust salt.

  4. 4

    Serve over basmati rice with warm naan or flatbread on the side.

Tags

asian