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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crockpot Cupboard Cauliflower Curry Recipe

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This recipe for Crockpot Cupboard Cauliflower Curry is from The Curry Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cannellini beans
1 can red kidney beans
1 can black beans
2 cans stewed tomatoes
1 head of cauliflower
1 tablespoon of curry
1 tablespoon garam masala
1 can organic coconut milk/1 cup of whole milk
fresh spinach
Toppings: jalapenos, scallions, pepitas
Directions:
Directions:
You probably have everything on hand to make this yummy dish. I purchased everything for this, except the spices, at Aldi's, so it's very economical!

In a large crockpot (6-quart) add the beans.
Break up the cauliflower head into florets and add to the slow cooker.
Pour the two cans of stewed tomatoes on top.
Add the spice then stir thoroughly.
Put the slow cooker on low for 8-10 hours.

In the last 15 minutes of cooking, add the milk and a couple of handfuls of fresh spinach. Stir well and replace the lid.

Add whatever kind of toppings you like -- I highly recommend chopped scallions, jalapenos, and pepitas (pumpkin seeds).

This dish makes a meal for two one night as a stew and goes well with rice the next night. Or serve over rice and feed a family of four for one meal with a salad on the side.

You can change this meal up by using different types of beans.
Preparation Time:
Preparation Time:
15 min

 

 

 

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