Slow cooker cauli curry
This delicious winter warmer is healthy, cheap, and energy saving. You can freeze portions too.
It serves eight, and is ready in around four hours.
- 3 tbsp Co-op olive oil
- 2 Co-op British cauliflowers, broken into small florets, leaves reserved and stalks finely chopped
- 2 large onions, finely chopped
- 5 cloves garlic, finely chopped
- 40g ginger, finely grated
- 3 tbsp medium curry powder
- 2 x 400g cans Co-op chopped tomatoes
- 2 x 400g cans chickpeas, drained
- 500g basmati rice
- 2 limes, cut into wedges
- Heat 1 tbsp of the oil in a non stick pan and fry the cauliflower florets for 2-3 mins until golden in patches.
- Spoon into a slow cooker.
- Add the remaining oil, the onion, garlic, ginger and stalks to the pan.
- Gently fry for 10 mins, until softened.
- Add the curry powder and cook for 1 minute more, then add the chopped tomatoes and bring to a simmer.
- Add this mixture to the slow cooker and stir, then top with 200-300ml boiling water to just cover the cauliflower.
- Cook on low for 2 hours.
- Stir in the chickpeas and cook for a further 1/2-1 hour, until the cauliflower is tender.
- When nearly ready, cook the rice according to the pack instructions and wilt the cauliflower leaves in the curry.
- Serve with the lime wedges on the side.