Slow Cooker Potato and Cauliflower Curry
Ingredients
The curry
-
¼-⅓
cup
Thai Red curry paste or Khao Soi Paste
-
2
cans
coconut milk (14 ounce each)
-
2
cups
low sodium veggie broth
-
2
tablespoons
low sodium soy sauce
-
1
tablespoon
pomegranate molasses or regular molasses
-
1
pound
baby potatoes, halved if large
-
1
large head
cauliflower, cut into florets
-
1
stick
cinnamon
-
½
teaspoon
cumin seeds
-
to taste
kosher salt and pepper
-
2
cups
fresh spinach
For serving
-
arils from 1
pomegranate
for serving
-
to taste
steamed rice, cilantro, and limes
-
to taste
fresh naan
Instructions
- Combine the curry paste, coconut milk, broth, soy sauce, and molasses in the slow cooker.
- Add the potatoes, cauliflower, cinnamon, and cumin. Season with salt and pepper.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Stir in the spinach and cook for an additional 5 minutes until wilted.
- Serve the curry in bowls topped with pomegranate arils, cilantro, and lime, alongside rice and naan.
Nutrition Facts (estimated)
Servings
6
Calories
705
Total fat
45g
Total carbohydrates
75g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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