Print

Slow Cooker Cauliflower Curry

Creamy golden cauliflower curry with visible spices and herbs, garnished with cilantro, served hot in a bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, hands-off slow cooker cauliflower curry that's perfect for busy weeknights. This diabetic-friendly recipe is packed with flavor and requires minimal effort for maximum comfort.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 oz) light coconut milk
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 3 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a small skillet over medium heat, sauté the onion, garlic, and ginger until softened and fragrant, about 3-4 minutes. This step is optional but highly recommended, as it deepens the flavor base of your curry immensely.
  2. Add the cauliflower florets and drained chickpeas to the slow cooker insert. Spoon the sautéed onion mixture over the top. In a medium bowl, whisk together the diced tomatoes, coconut milk, tomato paste, and all the spices (curry powder, turmeric, cumin, cayenne). Pour this flavorful sauce over the cauliflower and chickpeas.
  3. Give everything a gentle stir to ensure the sauce coats the vegetables. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. The cauliflower should be tender but not mushy.
  4. About 15 minutes before serving, stir in the fresh spinach. It will wilt perfectly in the residual heat. Season with salt and pepper to taste.

Notes

This curry is a meal prep dream. Proper storage means you can enjoy it all week long. Refrigerator: Allow the curry to cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Freezer: This curry freezes exceptionally well. Portion it into freezer-safe bags or containers, leaving a little space for expansion. It will maintain its quality for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-cauliflower-curry/