Slow Cooker Potato Cauliflower Curry (Aloo Gobi)
Recipe Courtesy of: Healthy Slow Cooking
Prep Time: 20 min | Cook Time: 30 min or 8-9 hours depending on cook method | Serves: 6-8
- 2 tbsp. olive oil
- 1 small onion, minced (about 1 c.)
- 1½ tsp. cumin seeds
- 3 cloves garlic, minced
- 1 tbsp. grated ginger
- 2 tsp. ground turmeric
- 1 tsp. ground coriander
- ¾ tsp. ground cardamom
- 24 oz. Tasteful Selections® potatoes (about 4 c.), cut into chunks (Recipe favorite: Honey Gold)
- 4 c. small cauliflower florets
- 1-2 c. water (depending on cooking method)
- 1 can (14.5 oz.) diced tomatoes, undrained
- ¼ – 1 tsp. chili powder, to taste (optional)
- Salt, to taste
- Steamed rice, for serving
Heat the oil in a sauté pan if you are making the slow cooker version or a large soup pot if you will be making the whole dish on the stove. Once hot, add the onions and sauté until translucent, about 10 minutes. Stir in the cumin seeds and sauté for about 3 minutes. Add the garlic, ginger, turmeric, coriander and cardamom and sauté another 3 minutes, or until the spices become fragrant.
Finish in the slow cooker:
If you are going to cook it the rest of the way in the slow cooker, add the cooked onion and spice mixture, the potatoes, cauliflower, 1 cup of water and the diced tomatoes with the liquid. Cook on low for 8 to 9 hours. Before serving, add chili powder and salt, to taste. Serve with cooked rice.
Finish on the stove:
Add the potatoes, cauliflower, 2 cups of water and the diced tomatoes with liquid into the soup pot with the cooked onions. Bring to a boil, then lower to a simmer and cook until the potatoes are tender about 15 to 20 minutes.
Add chili and salt to taste before serving.
If you want to you can skip the sautéing and throw everything into the slow cooker. It won’t be quite as flavorful, but it can really make your life easy during a busy week.